Hi, I wonder if anyone here can help.

I started 2 5 gallon batches of elderberry / blackberry / forest
fruits following my normal recipe, but this time I have some American
Oak staves (the bag recommends 2 staves per 5 gallon batch but had no
other instructions). I put them in the primaries and it's sitting
overnight now to let the campden powder and pectic enzyme do their
thing before I balance the must and pitch.

I was just looking around the internet and realised that several
people say to add the staves post-fermentation and I started to
wonder:

Will I greatly affect the character and performance of the oak having
added it pre-fermentation instead of post?

In terms of spoilage, might there be a problem with the staves poking
up out of the must significantly (in the primary)?

I would be happy to take the staves out, wash, sanitise and dry them,
adding them post-ferment if there are likely to be issues, though I
suspect now that they are in, they are better staying in than being
messed with.

Can anyone offer me guidance on these questions please?

Many thanks!