"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.

Yes, you can re-use them. They will not add too much oakness but it
should add just enough to add complexity. It could help to top up a
wine without adding too much oakness.

Séb