I have been experimenting with different wood aging. Chips, cubes, and spirals. So far I cannot tell a huge difference but I will say that I will never be comfortable leaving chips in my wine for a long period of time. I am just afraid of the small pieces of wood breaking down over time and becoming part of the wine. Spirals or sticks are much safer and can age better with the wine. I use my spirals 1/2 stick in a carboy tied with string to the top bung at a time. This way every time I rack each couple/three months I can taste and put a fresh one back in.... Until it has the taste I am looking for. Probably just keep my chips for fermenting......But when I did add chips it was at about 2 oz. per 5 gal. Carboy at a time. You always start slow and build. You cannot take it back once you added too much!