Mix all primary ingredients in fermenter and rehydrate yeast per Scott Labs protocol using Go-Ferm. Oxygenate must with wand/stone for 2 minutes just prior to pitching yeast. Ferment at 65°F (18°C) and use TOSNA protocol for adding yeast nutrients (I used Fermaid-O) until FG is reached. Cold crash near freezing for a few days, then rack to new vessel and stabilize using Kmeta and Ksorbate. Transfer oak to secondary until desired oak level is obtained. Rack off of the oak when it has reached your desired level. Acid adjusted with tartaric acid to a pH of 3.45 and SO2 (Kmeta) was added for stabilization prior to bottling. Fining agents were also used just prior to bottling. I used SuperKleer KC. FG after back-sweetening was approximately 1.035, but adjust honey additions to your liking. Final ABV after secondary additions was approximately 13.5%. Cheers!
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