I am making wine for the first time a Cabernet Franc. I heard so much about aging with oak. When do you add the Oak to the Carboy my kit hasoak piecesgoing into the Primary fermentation, for myself I would like a little more oak taste. Do I wait until after the Secondary fermentation is over, rack the wine into a carboy with the oak pellets and let it sit for 3- 6 months before I stabilise and clear or do I stabilise and clear then add the oak and let sit?