I used Sta-Vin oak beans on a recent batch of red wine. I added them when I
transferred from the primary to the secondary, and they were in the carboy
for about 2 months. Today I racked the wine, and saved the oak beans
(rinsed them and sanitized them). Can they be re-used? Is there enough oak
essence to flavor more wine? Is there any danger that by adding these used
oak beans, I will adversely affect the next batch?

TIA for any help.

Gary

http://home.carolina.rr.com/winemaking/