So in Sept of 14 I ran a new batch with a 50% Valiant must and 50% water. Brought the sg up to 1.090, ph was about 3.4-3.5 used EC1118 yeast. Racked it at 21 days, 45 days, 60 days, 120 days. on day 180 I racked again onto 5.5 pounds of heavy toasted oak chips (30 gallon batch) and let it groove...