4 As I sift the grains from the liquid, my production manager (and my wife, Vicki) presses the grains from my operation with a press to squeeze out the remaining liquid for distilling.
5 Vicki pours in the corn as I mix it in the mash. It is critical to mix the mash well to ensure a uniform mash without clumps of grains. The drill drives a stainless steel food mixer.
6 After the mash has cooled down overnight, I transfer it to another 55 gallon drum on the distillery floor that has wheels. The mash is aerated, cooled to room temperature, and then I pitch in my whiskey yeast to start the fermentation process.