My wine is progressing nicely. To quickly update with dates, September 19 was when I added 4 ounces of American oak chips to the 6.5 gallon carboy. I had a 750 mL bottle also, but didn't add oak to that one.
October 24 I racked the wine off the lees, filling a 5 gallon carboy and a 1.5 L bottle, and drank the 2 full glasses that were left over.
The wine in the little bottle was cloudier than the carboy wine. The carboy wine was less fruity, drier, and clearer than the non-oaked wine, but both were still a bit sour. Specific gravity was 1.0000. I moved the 5 gal carboy and the 1.5 L bottle to my basement. Four days later the temperature of the carboy was 66 degrees fahrenheit (upstairs it had been in the 70s). By December the temp had dropped to 58 degrees F.
January 3 I moved the carboy to the garage, which stayed between 35 and 28 F. The 1.5 L looked like it had sparklies on the bottom of it, so I just left it in the basement.
January 17 I chilled the 1.5 L in 32 degree weather for about 8 hours. I moved everything back to the basement for a while, then racked the wine into a new 5 gal carboy and filled two 750 mL bottles. Lots of sediment was left in both carboy and bottle. When I sampled it was about 42 degrees F, so very cold, and tasted carbonated. The sourness had gone down dramatically. I left the carboy and one bottle in the basement, then took the other bottle with me to dinner. Two hours later, warmer, having sat, the wine was MUCH better. The CO2 had worked its way out and was no longer noticeable. Some bitterness went with it. I think the wine is now delightful. It's young and sprightly on the mouth. One person said it's very grapey. Another person said he could taste the development of berry flavors. I find a flavor that I can't really name other than calling it a distinctive Frontenac flavor. It has some complexity, but it's mostly a straightforward wine. It paired nicely with food and is great by itself. But I'm a bit of a biased proud pappa I'm sure.