After pressing my 110 lbs of Marquette grapes and proceeding with malolactic fermentation and oaking I put a 3 gallon batch of second run/false wine to go on the grape skins. I’ve since pressed this batch and it is in the carboy clearing as I write this. I can’t find much information online about second run wine and I have zero experience to go off of. Do any of you typically put your second run wine on oak? I know that I can expect a “lighter bodied” wine but also being new to oak, I’m not sure if oaking would enhance or detract from this wine. If it tastes reasonably convincing as a red wine as is I planned to leave it dry, but if I’m finding it too harsh I had also considered backsweetening a very tiny bit.