I made 5 gallons of Zinfandel from a concentrate last fall. It was a cheep
concentrate, not the best of quality. I adjusted the acid and added tannin
content before fermenting, it is now clear and bulk aging. After recently
tasting it, I think it would benefit from some oak. Is it too late to add
oak chips, if so what about oak essence? I've never used either one but I
thought chips were supposed to be added during fermentation and I didn't
know if it is too late. I wondered if any one has had any experience with
oak essence.

Thanks GJG Wichita