I managed to miss the oak when I racked my Cab Sauv (Mondi?) to the
secondary.

Of course, I've discovered this about a month later, as I was preparing
to put it in a 5gal carboy for the next few months.

It said for a week in the secondary, and that flavor extraction would be
better at the lower alcohol levels.

So now how long should I leave it? Two weeks?

hawk, who really wanted that 7 gallon carboy back for another batch
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