No13Distilling 0 Posted February 1, 2018 Can anyone share some good info regarding different types of whole grain wheat when making vodka? Torrified vs raw vs malted wheat? How does each affect conversion, flavour, etc. Share this post Link to post Share on other sites
mjduheme 2 Posted February 9, 2018 in simple terms torrified wheat is puffed wheat (think like honey smacks with out the honey) and has been pre-gelatinzed but has no enzymes, malted wheat has been sprouted and there for has some enzymatic capabilities to it, and raw is just that, raw. you will need to use enzymes to convert the raw wheat as well as gelatinize (cereal mash) it prior to doing conversion. Share this post Link to post Share on other sites
