Wheat Vodka Recipe

[memetic]

Hi all. I am almost ready to begin my first mash. At this time, I am strictly interested in making a wheat vodka. I have searched around the net (and tried to search here, but couldn't for some reason). I was surprised that there was no recipe for a wheat vodka in the "Tried and True Recipes" section. Maybe, if I get good really fast, I can post one.

Anyway, this is the best recipe that I have found yet:

http://www.home-distilling.com/store/pc ... Recipe.pdf" onclick="window.open(this.href);return false;" rel="nofollow

These are the ingredients:
23L of fairly soft municipal tap water. E.g. hardness level of 4;
almost no iron; 100 ppm calcium; pH 8.5.
10-ml (2-tsp) Gypsum (CaSO4)
95% sulphuric acid (H2SO4); or, citric or tartaric acid;
or, 18 ml (1.2 tablespoons) 5.2 pH Adjuster
8L (4K or 8.8 lbs) flaked wheat
1½ L (¾K or 1.65 lbs) of finely crushed wheat malt

My questions:
Does anyone know if there is any reason I cannot use local wheat rather than store bought?
What type of citric acid do I have to use? Does it matter if I use the juice from fresh squeezed lemons or limes?
(Any other tips will be greatly appreciated.)

I have lemon and lime trees and plan to add wheat to the "garden" next season. I want to be fully sustainable (in terms of food and drink) soon and distilling is one of the last arts I need to learn (and do well).

Thanks everyone for an awesome site.