I've read that oaking should be done at higher abv, around 65%. If that's correct, when do you dilute? Because if you oak at 65 for as long as it takes to get the taste where you want it, doesn't it then change the flavour when you do dilute it? Apologies for the newbie questions but I couldn't find the answer using the search function. Cheers
Edit, I am using mac's heavy toast American oak dominoes.