Adds oak flavour and aroma to wine. Chief advantage over regular oak chips lies in its use during primary fermentation. Oak flavours and aromas transfer very quickly and efficiently, allowing user to judge results within two to three weeks. Also improves early drinkablity of wines. Add directly to grape juice or must prior to or during fermentation. For whites and light reds use 25 g per 23 litres. For heavier reds use 50 g per 23 litres. 5 ml (one teaspoon) = approximately 1.4 g Caution: Over-oaking is impossible to reverse. When in doubt, use less oak, or only oak a portion of the wine, saving the rest to use for diluting.