I use Stavin oak beans/cubes to add extra flavor/character to my wines and I have yet to have 3 ounces of cubes sit for less than the Stavin-recommended eight-week minimum. The first time, I sampled each week. Now, I just sample at week 6, week 8 and then determine how far I want to go from that point depending on my own tastebuds and intuition.
Stavin notes that you can reuse the oak if you put it immediately into a primary or similar environment, but I have yet to want to risk that. I'd rather start fresh, as the cost of the oak beans isn't as formidable as throwing a barrel out after each use.
- Jim