Thanks for the great feed back. I would have cleared it as you said I just forgot to write the step which I will do now since I'm trying to be explicit. As for degassing that's good to know. I use a wine whip I've made to mix and it sort of just ends up mostly degassing it as I blend the campden and potassium sorbate.
I will just add the two ounces of oak at secondary.
The "bourbon" is actually a homemade vanilla extra made from Madagascar bourbon vanilla beans
. It smells wonderful and tastes great in baking so I just imagine what it could add to a good wine which is why I added the experimentation step.
As for the pectic enzyme I mostly offset it by 12 hours because I've read some sources that say that the campden tablets can effect the enzyme if added right away so I was just being safe. If the consensus is that its safe for immediate adding then I will do that.