I hate to ask a question that time may answer but if I've destroyed this ferment I'd just as soon as start over now rather than waiting for something to improve that isn't going to get better. The problem I'm concerned about is a metallic taste. With that in mind here is the process so far:

1 gallon fermenter - boiled tap water, cooled then:
Mezquite honey 1362g (48oz)
Lavin D21 - 4g I'm pretty sure (possibly 2 g... I know, I know; if necessary I can weigh the remainder I've kept due to this unknown)
Go-Ferm 5g
Opti-white 1.9g in primary
O2 bubbled in at 0, 6h (best I could do for 12h addition), and 24h

Fermaid-O additions
24h 1.2g
48h 0.9g
72h 1g
1/3 break 96h 0.94g

0: 1.078
24: 1.072
48: 1.069
3d: 1.062
4d: 1.056
9d: 1.056
15d: 1.018
21d: 0.999 - fermenter placed in fridge
has stirring over my maelstrom stir plate since the beginning until "cold crash"

25d: racked into carboy - sulfite and sorbate added. was not truly clear but I was becoming concerned about oxidization being responsible for my metallic taste at this point and the fermenter had a lot of airspace

55d: poured into two separate 1/2 gallon jars: 1 with 0.2g Tannin FT Blanc Soft, 1 with medium-heavy roast American oak

should be around 10% ABV per calculators

Thus far there is a dominating metallic taste that I don't know is going to go away. Initially I wondered if this was just acidic tartness; however, I'm concerned that I've oxidized my fermentation by the aggressive stirring throughout or if I'm tasting excessive nitrogen products. I had initially wrote down numbers for my TOSNA using the MMR calculator. Early along in my process I went to double check and it seemed like the numbers changed on me so clearly I screwed something up.

I guess I need some experienced eyes for reassurance that the metallic taste, in an early dry traditional mead, is OK...