First time Oaker here. I'm planning on soaking 250g of oak chips in a fortified wine called banyuls (like a sweet port I guess) then adding them to a Saison. I just wanted to know if anyone could tell me if: 1. Two weeks enough for a soak, or should or leave them a month? 2. There is a general amount to add to 5 gallons...or if it's just down to personal preference? 3. I can reuse the chips after, by washing and sticking them back in the same booze as before? Cheers.