I was wondering if you could use red oak chips in the addition of wine?
It's my understanding that they traditionally use white oak, either
american or french. My brother has a wood shop and can give me all the
oak chips from his plainer for free. If I use these do I have to toast
them (I think I do). And if I do then does anyone know at what degree
to toast them at in the oven?

Yeah, you do not want to do that.



Unless you want your wine tasting of cat urine, that is the flavor
often associated with red oak in wine.