|
NEMO | I would recommend direct chopping the wheat in late milk/early dough stage. Start on the wet side because before you know it you'll be pushing late dough. The smaller the particle size the better it packs in the pit.
I know you were asking about wrapping, but if it gets too far along I'd try the direct chopping if you have a way to do that. Direct chopping would also eliminate a mower and raking pass.
Good luck on whatever you end up doing! | |
|
Will headed out wheat work ok to wrap?
