I made Winexpert's Sonoma Dry Creek Valley Chardonnay. I bottled 3g of it as directed and transferred the rest to a 3g carboy with 2 oz. of toasted American oak chips (boiled for 3 minutes in a muslin bag and submerged with several glass marbles). I check it's level of "oakiness" every week. How long before the wine takes all it can from the oaks chips? It doesn't seem to have much oak character yet. I added another 0.5 oz last night to move it along.