How long to oak?
I've got a lovely sack mead brewing in a 5 gallon carboy with about 3 months under it's belt. It's been racked twice now, and fermentation has all but died.
This past racking, I introduced a few ounces of medium toast american oak chips in a muslin bag.
There doesn't seem to be a good consensus as to how long I should keep the mead on the oak. I've heard that two weeks is good, but I've also heard a few months!
Does anyone have any advice for this "NewBee" on the vagaries of Oaking?