I'm a newby at using kits (I've made some plum wine I wasn't particularly
proud of). Well, let me rephrase that- I'm a newby. My question- how
would you pretreat oak chips (if at all), what volume would you add, and at
what point would you add them? I'm using Sun-Cal Cabernet and my goal is a
dry red with oaky flavor. My guess would be to bake the chips at 300F for
20 minutes, use about a pint and add the to the secondary fermentation.

I'm also open to any general advice directed to dry reds from kits by total
idiots. I feel very comfortable in that group.
Thanks,

Gerald Todd