I brewed 6 gallons of saison last weekend and split the batch into 4 gallons and 2 gallons. The 4 gallons will be straight up saison and the 2 gallons will get 2 pounds of cherries. I also wanted to do some wine soaked oak chips on the 2 gallons. Assuming I should let the cherries ferment out before I add oak chips. How much oak chips should I use and how long should I leave them in? I’m thinking of soaking them in Chardonnay btw. If anyone has any experience with this and has helpful information I would love your input. Thanks and cheers!
