Well, after spending last night fighting with my router and cable modem, I think all is well again today.
I racked my Chambourcin off the oak yesterday and (of course) had to have a small taste. It is coming right along. I used about 4 ounces of Medium+ American Oak and it was left in for about 10 weeks. I think all will be well. I did look at my ph numbers, I started about 3.2, then added some bicarbonate to raise it a bit pre-fermentation to 3.4. Fermentation went normally (BM4x4 yeast), added MLB after pressing and settling. MLB was either VP41 or CH16, I didn't write down which one, but that is what the place I buy them from sells and I have had equally good luck with both.
MLF was done in 2 months, waited another bit and added SO2 and then oak. I know many add oak during MLF, but for whatever reason, I try to do one thing at a time. I then cold stabilized, something I have always done more for aesthetic reasons than to get the ph/ta dialed right in. I may add just a bit of tartaric acid to give it a little bit more kick. I will let my wife's taste and mine be the guide on that.