Wheat Whiskey ->

Popular brands of wheat whiskey are Makers Mark, Woodford Reserve, and the coveted Pappy Van Winkle.

1.5 lbs of Flaked Wheat

.5 lb of Malted Barley for the enzymes.

2 lb Cane Sugar

2 gallons of distilled water

Flaked Wheat 1.046 gravity points Malted Barley 1.047 = 1.047 per gallon

Add 1 lb of cane sugar per gallon to get higher alcohol – it adds 1.048 gravity points per gallon. Total gravity points will be 1.095 per gallon. It will add a very slight sweet taste. 85% of cane sugar is what can be converted. The other 15% is there but mixed in and not able to be distilled (85% efficiency). To get 100% fermentable sugar use corn sugar.

Heat up the wheat first. Make sure you stir it good. A doughble is where wheat grains stick together. That ball will not take in water and ferment. Use a mesh bag for the grains. Add the malted barley at the last rest stage the Saccharification rest.

Nutrients: Add 2 teaspoons Yeast Nutrients & 1 teaspoon Dimmonium Phosphate Turbo Boost. Add Yeast Nutrients and Dimmonium Phosphate before adding the yeast. (Nutrient supplements are not needed when using grains but will be a plus).

PH: Make PH to 5.2. by adding acidic with lime juice or subtracting acidic with baking soda. Add oxygen to the liquid with a fish bubbler.

Yeast ; .66 teaspoon DADDY yeast. Add when no hotter than 85F

Ferment in a 3.5 gallon fermenter. Keep the temperature at 65F. Wrap some type of Insulating material around the fermenter if you need to.

Distill

If aging is desired, store in a small charred barrel or put in oak chips for color and flavor. Don’t leave wood chips in for more than the recommended time or the alcohol will taste like wood.