Don't worry about the chips floating or sinking. You may want to gently stir the wine to get the oak flavor throughout. I can't promise the oak will be the answer. I have a red raspberry that i was super tart. I added calcium carbonate and that helped a bit. Then oak chips; the oak is still working. After a few more weeks, I may try egg white fining. As a last resort I will back sweeten and bottle and hope for the best It may make sangria.
I have a Petit Verdot that has been on the verge of vinegar that I oaked twice, splash racked in between oaking, aged and finally used egg whites to try to pull out the off flavors. I'm now bottling and planning to use to blend with later vintages. Lastly I have a fig vinegar that I'm trying to turn back to wine. it may be a complete lost cause and may really be vinegar. I'm toying with wasting some brandy and trying a port...I only have 1.5 gallons so not a massive loss.
Keep on trying and don't give up yet.
I will do the stirring and see if that helps, then take another sample. I have one cube in one gallon, wondering if I should add another?
Bringing up another subject, I happened upon some domestic grapes last summer, more than likely Concord type, don't know for sure. I used a French Fry cutter to break the skin and get them squished a bit. I put them in a bag and started the batch, yeah, my first "non" wild grape vine. I had a yeast starter going for quite a few hours, pitched it. The best I got out of it was was a .10 ferment, that's it. I gave it a good stir a couple of times, no good. Seeing as it was only one gallon and it called for 12 lbs of grapes, I had a little over 9 lbs. With the large bag of grapes and only 1 gallon of liquid, there wasn't much free room for the yeast to make a run for it IMP. I had more grapes in the freezer but didn't want to ruin the whole batch if it didn't work with my first batch. I decided to take out the next batch, smash them, squeezed the heck out of the bag in the current wine and added juice only to my 2nd try. My first question, is there an amount of time you allow yourself as a maximum in the crushing process to prevent oxygen exposure? As I am smashing the grapes I decided to get met yeast going. After the fact I forgot that I needed to add the meta, wait 12 hours, then add pectic enzyme, wait 12 hours. In the meantime my yeast started and is kind of sitting there since then. I'm not sure I can resurrect it at this point. I thought I will start my oven to warm, add a little sugar & nutrient and hope for the best. I will give it a couple of hours and then if I don't see any action, I will move on from there.