I used Sta-Vin oak beans on a recent batch of red wine. I added them when I transferred from the primary to the secondary, and they were in the carboy for about 2 months. Today I racked the wine, and saved the oak beans (rinsed them and sanitized them). Can they be re-used? Is there enough oak essence to flavor more wine? Is there any danger that by adding these used oak beans, I will adversely affect the next batch?
TIA for any help.
Gary