Mead Batch 5

Yesterday Sarah, Adam, and I started my fifth batch of mead. This batch is using a sage honey that I got from a local beekeeper. The honey has a full flavor without any specific flowery notes. The initial specific gravity of the must is 1.11. I used my usual Lalvin 71b-1122 yeast because it hasn't failed me yet. It will be in a plastic bucket for two weeks undergoing primary fermentation. After the two weeks I will move it to a glass carboy for about 4-6 months for secondary fermentation during which I will add vanilla beans and oak chips. This should yield a mead with mild toasty flavor, kind of a chardonnay feeling.