Hello! I presently have 3 batches of wine going through primary fermentation. Once everything is cleared and finished, I'd like to experiment with oaking some of it. My 3 batches are Cayuga White, Seyval Blanc, and Concord. Any suggestions you may have from your own experiences of oaking (regarding which of these would benefit from oaking, or which types to avoid oaking) would be appreciated! Thanks!