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Strain the corn mash. Aerate the wort. Take a specific gravity reading.

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Set a clean bucket next to the pot of corn mash. Place a fine mesh strainer over the bucket and slowly pour the corn mash through it, so the liquid passes into the bucket and the strainer catches the solids. Or you could scoop small amounts of the mash into a cheesecloth bag and squeeze the bag over the clean bucket. You can discard the grain solids.  The liquid that you're left with after straining the solids is called wort. If you squeeze the corn mash in the cheesecloth bag, you can actually squeeze more liquid out of the mash which will get you more corn whiskey in the end. To aerate the wort, you want to agitate or move the liquid around, so you introduce air into it. Set out two sterilized buckets. Pour the wort into one bucket. Continue to pour the wort back and forth between the buckets, so you see bubbles and froth at the top of the liquid.  You'll probably need to pour them between the buckets 10 to 15 times. Introducing air will give your yeast oxygen that it needs to grow. Fill a sterilized test tube with some of the wort. Place a clean hydrometer into it and swirl the liquid a little. The hydrometer will float around and then settle into one spot. Take the specific gravity reading by seeing where the top of the liquid reaches the hydrometer. Write down the specific gravity reading.  You'll use this specific gravity reading and one you take after fermentation to determine alcohol content.