I see oak as like adding salt to a steak. Some steaks are best with none, others a little will make it better, too much will make it worse.
I found that the “toast” has a big impact on the resulting taste profile. I use to get medium plus toast, but found the oak quickly dominated the taste of the wine. Some people love that, others (including me) found that it muted the fruit in the wine.
All that being said, I would taste it each week and pull it out when it has achieved your objective.