Nateo
Well-Known Member
I've found recipes like these: http://winemaking.jackkeller.net/reques79.asp
They call for raw wheat, without any enzymes or mashing. How does the starch convert? I'm not understanding how the yeast can use the raw wheat.
They call for raw wheat, without any enzymes or mashing. How does the starch convert? I'm not understanding how the yeast can use the raw wheat.