Oak flavour

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Applesnmore

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One of the things that strikes me is that classically finished wine is aged in the barrel, yet kit wines see oak for 10-14 days during primary.
Does anyone have experience of adding Oak cubes during seconday fermentation (ie another 14 days)? Does it add any more flavour?
 

Applesnmore

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My local hbs has oak cubes, sold as from different barrels, whisky, brandy etc
 
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