Dry your wheat quickly to prevent spoiling.
If you grow wheat, it is important to dry it soon after you cut, harvest and thresh it. Drying the wheat prevents spoilage, dispels insect infestations and reduces the storage space required to keep your wheat for later use. Successfully air-drying wheat crops requires more attention to providing even air flow than when drying other grain crops. The air flow required depends on the moisture content in the wheat when it is first harvested.
Instructions
1. Lay your threshed wheat in shallow layers, no deeper than 2 to 3 feet, on your drying shelves.
2. Set your dryer fan for the moisture content of your wheat. For wheat with less than 16 percent moisture, an airflow of 1.0 cubic feet of air per minute per bushel is sufficient. For wheat above 17 percent, use heat and an airflow of 2.0 cubic feet of air per minute per bushel to dry the wheat quickly.
3. Dry your wheat until it reaches 14 percent moisture. Using the correct range of airflow, this should take 24 or fewer hours.
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