Just to add my two cents...
I would recommend that you remove all stems at the point of crush regardless of it being red or white wine. Stems will add unfavorable tannins and will make the wine bitter.
I also recommend a higher PPM of k-meta (more like 40 ppm).
As far as yeast, I agree that there is not point to adding it prior to your initial cold stabilize. If you stabilize at under 60 degrees, chances are that your yeast will not become active. After your first round of stabilization, warm the must up to 70 degrees, then pitch your yeast.
Oak is a matter of choice. It all depends on how much you might use and the specific form of wood (chips, cube, beans, etc). You need t consider the dosage, how long the must should be on the oak, and how long you plan to cold stabilize (or the earliest opportunity you have to remove the oak from the must.
I have tried oaking prefermentation, and have not really been a big fan of the results. IMHO, I get way more extraction post-fermentation as the alcohol is a great solvent in extracting oak characteristics. This is just my opinion and others may disagree.