I've been making beer, wine , and mead for a few years now. I've always added oak chips in secondary when still fermenting. Well, for some reason i added more oak after ending the yeast's life.... About 2 months after adding some sorbate while bulk aging. (too lazy to bottle a 15 gallon batch). About an hour later i went to check out everything and noticed some bubbles on top..Got me to thinkin' Oh **** oxygen.I did dump 10 campden tablets when i added the oak. I guess what I'm asking is does any body Know how much o2 is in Oak chips??? I think next time I'll soak them in a sulfite solution before putting in finished wine.