I would think they are pretty well spent by now. The risk to your new wine
is probably higher than what little oak you can still extract.
But they may be of some value if you make balsamic style vinegar.


"Gary" > wrote in message
. com...
> 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/
>
>