I know I'm not asking an easy one!

I'm using 6 gallon carboys, and am trying to get some oak flavor into
the wine (Pinot, Zin, etc.). My wife and I both are terribly troubled
by overoaked wine - where you take a sip and need tweezers to take out
the splinters. So I'm not going for full-on 100% new oak flavors.
What I think I'd like is the equivalent of 25-35% "new oak" aged wines,
in standard 60 gallon barrels, for standard red-wine aging (a year/18
months). How's that for a target?

Last year I had a Merlot that was, well, apparently not the best juice
I could get (I bought it as juice, but it appeared to be at about 1/2
concentration), and 2 oz oak cubes turned it into a tree trunk. This
year's Zin and Pinot are better, both with about 2 oz/6 gallons, but
instead of floundering too much, I figured if there was a intelligence
shortcut I could take, it'd be found here.

Rob