Ryan S BJ Hookers Vodka Posted May 5, 2017 Share Posted May 5, 2017 Is there a noticeable flavor difference between the dif types? Or does soft white taste similar to soft red or hard red after distillation? Is protein level/related ferment characteristics of soft/hard red similar to one another? Link to comment Share on other sites More sharing options...
Blue Sky Distillery Posted May 23, 2017 Share Posted May 23, 2017 Ive experimented with both soft/hard and dont notice any difference in taste or smell. Link to comment Share on other sites More sharing options...
Ryan S BJ Hookers Vodka Posted May 30, 2017 Author Share Posted May 30, 2017 On 5/23/2017 at 4:07 PM, Blue Sky Distillery said: Ive experimented with both soft/hard and dont notice any difference in taste or smell. Thanks Blue. Have you compared white vs red? Link to comment Share on other sites More sharing options...
Blue Sky Distillery Posted May 30, 2017 Share Posted May 30, 2017 Yes, I have....soft/hard and red/white. Personally, I cant detect any difference in vodka due to the neutrality from the distillation. Link to comment Share on other sites More sharing options...
Ryefarmer Posted May 31, 2017 Share Posted May 31, 2017 We grow soft white currently and hard red in the past. The taste characteristics are similar but the hard red is higher in protein and has a stronger gluten. Plus it mills quite a bit harder. I can't say for sure but the soft white, being higher in carbs and breaks down easier, may yield better. It's the grain of choice for a local dairy who's cows eat and convert it much better than hard red. (and remember...cows are good methane producers) Link to comment Share on other sites More sharing options...
Ryan S BJ Hookers Vodka Posted June 14, 2017 Author Share Posted June 14, 2017 On 5/31/2017 at 0:14 PM, Ryefarmer said: We grow soft white currently and hard red in the past. The taste characteristics are similar but the hard red is higher in protein and has a stronger gluten. Plus it mills quite a bit harder. I can't say for sure but the soft white, being higher in carbs and breaks down easier, may yield better. It's the grain of choice for a local dairy who's cows eat and convert it much better than hard red. (and remember...cows are good methane producers) Thanks for the info RF. Where abouts are you growing? Link to comment Share on other sites More sharing options...
Ryefarmer Posted June 21, 2017 Share Posted June 21, 2017 We are located in Tulelake, Cal., in the Cascades NE of Mount Shasta. Link to comment Share on other sites More sharing options...
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