Originally Posted by ReverseApacheMaster
Why not just ferment a little more mead and blend it in?
I don't have a good answer about the wine but another thought is that depending on how dry you need to go adding the oak might provide enough tannins to make it seem dry without actually being dry.
I think that's what I'm leaning towards. To compare it to a wine style, it seems like an earthy kind of chardonnay with alot of body, and perhaps the oak will cover some of that acidity. I think the SG is around 1.10 or so. Not sure how much oak I should start with, maybe an ounce to start?