How long should I leave the hop sack in the primary fermenter?
A-Usually the hop sacks will have either dried fruit/grape skins or wet fruit/grape skins. If using the U-Vint method, hop sacks containing wet skins should be thoroughly wrung out and removed in about 8-10 days; dry skins should be wrung out and removed on day 11, leave one day to settle and then rack. If following the kit instructions, both wet and dry skins should be removed on day 6 or 7 when the wine is racked into the carboy for secondary fermentation.
