I plan on aging my 6 gallon Raw Acacia Honey batch (with lalvin EC-1118) in tertiary for 4 years or more. Basically because it will be easier for me to leave it alone and actually fully mature a batch. I have never bulk aged before (for longer than 6 months). Are there any suggestions on when to add stabilizers or finings if any. My intention is to rack to its third vessel- a 6.5 gal carboy after fermentation is totally done, so it is not on lees, and to de-gas with a drill twirler. - thanks in advance