Wow... I don't know the prices of wine making stuff out that way, but I only give a few bucks ($4.95) for 8oz of top quality toasted French or Hungarian Oak cubes here. They are approx 3/8"x3/8".. new wood...never! from used wine barrels with a distinct possibility of some weird vinegar bacteria getting into the ferment. (wheeskeey barrels are different)
And ya only use a couple of oz to a 5 or 6 gallon wine ferment. So the little bag will do 2-3 ,wine ferment batches..in smaller 1/2-->1 gallon pepper ferments I would think it would last several years. I do know the *famous* Tabasco sauce folks down around New Iberia, La. use american oak...and some of their speciality sauces are fermented in used whee-skeey (used Jack and McCormick) barrels.
But I would rather know the oak trim boards had never seen any sealer..be totally raw...etc. A sealed "ready to finish" toasted stick of wood may impart some peculiar taste to a ferment?
And all oaks are not equal. Red Oak gives a distinct sappy bitterness to a ferment. Post oak does too, but not as bad. Only a wine or whiskey quality white oak --with NO heart-wood-- will do what it's supposed to do.
Must be why I really "appreciate" a heavily oaked, buttery Chilean Chardonnay, like I am partaking of right now.. lol
But I get rave reviews on my "Christmas Candy Cane Wine"... warmed slightly or cool it's perfect for sitting outside beside a warm fire socializing in the late fall/winter.
It's only problem is...it takes a 2 year ageing (in bottle or bulk) to start get right.. Just like a decent Chard..or most white wines. And..I am totally out of it here. Gave it all away last Christmas.
Maybe I should start another 5 gal batch while I'm thinking of it...hmmm?..