Two weeks is pretty short for oak contact but then it depends on your taste.
I know some who do not want oak to touch their wine and others who want it
to taste like sawn timber. I would use more. As far as clarifiers, Red
grape wine seldom, very seldom needs to be clarified. It should clear on
it's own. I would get some oak cubes (not flakes) and add it so a carboy
and let it sit on it for 3 months or more. But then I just bought my first
barrel! After 25 years of wine making? ;o)

Always try something new.

Ray

"altawine" > wrote in message
ups.com...
> So first time around (hopefully many more!) with grapes. 106 lbs.
> Needed to fortify, added bit more corn sugar and Tartaric acid to
> recommended numbers for cab sav. Primary ferm is complete, SG is .994,
> really low. Beautiful red/purple, clear juice. The cap did not fall as
> I was expecting, because of the low SG? Will press now, juice on the
> skins with toasted oak chips for 2 weeks. The taste is fine but the
> odor is very sharp, alcoholic - surprise! Smells like rubbing alcohol.
> Too late for malo manipulation? Looking for best advice on the next
> two or three steps. I have read the 'basics's but am looking to extend
> my knowledge base with your fine guidance. Should I add more fresh oak
> to the secondary fermenter? What are the preferred clarifiers?
>