I bought a Fontana Cabernet Sauvignon, which did not come with any oak, so I bought some. Now I'm confused, I understand one adds oak to their liking, but it seems most add 3oz+ for a 5 or 6 gallon batch. My confusion is because the package directions say the 4oz of french med toast oak chips I got is enough for 25 gallons. That's a huge discrepancy between what people look to be doing versus what the oak manufacture says. What gives? Is LD Carson intentionally using a super light dose, where most can't even tell it's been oaked, to make it seem like their oak goes future or people on this site most oak lovers? I was going to add it when I racked to secondary fermentation, but not I don't know if I should use 1 oz or all 4 oz.