I don't, and wouldn't - why just leach out the oak flavors that you want in
your wine into the water?
I would rinse the oak really well though, to keep from getting any
powder/oak particles suspended into your probably already clear aged wine.

Ed


"K. B." > wrote in message
news
>
> I failed to ask a question in my initial post. Forgive me.
> Who soaks their oak chips in water before adding to wine?
> What is the benefit of soaking?
>
> KB
>
>