First, make sure that the portion left over, i.e. the portion you are not bottling now and will be adding more oak to, will be stored in a completely full (or “topped up”) container. This is critical to protect wine, especially white wines, from the ravages of oxygen and aerophilic spoilage organisms. Now, on to how much more oak you should add and how much time it will take to notice the effects. You can always add more oak but you cannot remove it. For that reason, start with one pack, waiting two weeks and stirring and then tasting for oak flavor and aroma development. If you sense that this one pack is moving you in a positive direction, don’t add the second one quite yet. I don’t know how many grams of oak chips are included in each “pack” you refer to, so it’s hard for me to give exact recommendations, so here are some general guidelines. In Chardonnays that are approaching bottle readiness, I find a 2 g/L oak chip addition will give a satisfying hit of oak
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