I have a 6 gallon WE Eclipse cab sauv in a carboy after a 6 week EM. I used the included hungarian oak cubes but I wanted more oak. So on Tuesday 10/9 I added 2/3 spiral of Medium+ french oak and 1/4 spiral of Heavy french oak. I wanted to add toasty, chocolately flavors to balance the fruit-forwardness. The problem is that I just tasted the wine and it has a very strong oak flavor. Not smokey (and I'm a whisky drinker so I know smokey) but the aftertaste reminds me of actually putting a wood chip in my mouth. The spiral is still floating on top, so did I just get the oak bomb because it hasn't diffused to the rest of the wine yet, or should I pull the spirals now? The package said 1 spiral for 3 gallons and to leave in for 6 weeks.