Dang, last year I fermented a WE Sonoma Dry Creek Chardonnay with two American Oak medium toast spirals, pitching D-47 instead of the provided EC-1118 with the kit. I then bulk aged it for six months with two more (new) American Oak medium toast spirals. I bottled it on July 7th, 2018. Trying a bottle tonight, and wow! I'll definitely do this again. It's the best Chardonnay I've ever sampled.