I'm just wondering if anyone does any preparatory/sanitizing work on their oak before adding it to the wine. When I add extra chips to the primary I just toss them in right from the bag, but when I add them to the secondary I have let them steep in a small amount of boiling water for a few minutes. I add the chips and the residual water together. It smells great and seems to infuse the wine fairly rapidly. Is this considered a no no or just another option in terms of technique? When we stress so much about cleanliness and sanitation it seems ironic that we would throw a chunk of wood into our wine without ensuring that it meets the same standard. That being said, for me cubes and spirals always go in straight, mostly because the process I use on the chips would be tough to apply to the other styles of oak. Any opinions on the matter?