I have been making fruit wine for some time but never added oak. So I
bought some untoasted French oak chips to try it but I am a bit
confused.

Jack Keller indicates on his web site (as opposed to his post last year
about making oak essence with Everclear) that chips should be boiled
for 10 minutes or so to remove harsh tannins before use.

Two Questions:

1) Should the chips be toasted first before the boiling or after?

2) I boiled some and then toasted them for 15 minutes at 350. They
smelled nice while cooking but now they have no toast smell at all.
Should chips retain the toast smell after they cool?

Would appreciate any advice that veterans could give.

Thanks,
Greg