Oak chips post fermentation

[Rotundifolia]

I would like to add a hint of mocha to my Merlot. I found some mocha oak chips, but I know that you need to be careful with oak chips post fermentation. Does anyone have a rule of thumb for adding oak chips to provide a hint of flavor? If you only do light oak with chips, I could also use that info and try 1/4 at first. I definitely do not want it as strong as traditional oak sticks. Any advice would be appreciated.

 

[winemaker81]

I go lighter on oak adjuncts that some folks, typically using 1.0 to 1.5 oz oak cubes in 19 to 23 liters of wine. You might try 0.5 oz in a carboy.