I still have my American Wheat with Citrus/Citra in secondary sitting on dried sweet orange peel and rum soaked lemon zest. I am planning on letting that go another week.
The highlight tonight is tasting Murray’s Super Easy Cider for the first time. I fermented a half gallon (in the glass carboy in came in) and got a 12 oz bottle and two 22 oz bottles out of it. The ABV is around 5-1/4%. So, I was pleasantly surprised when I heard a little carb release upon opening the bottle! At this point, the cider has been in the bottle for about 3 weeks. The color is nice and golden, the clarity is great, and the flavor is fairly sweet with a bunch of apple flavor.
The carb is light, but present and the cider is dangerously easy to drink! The aroma is straight apple cider and the flavor barely tastes fermented. I will be doing more of this and multiple jugs at a time! It is literally about sanitizing equipment and pitching yeast. Add an airlock and a week and …boom! Rack for a couple days and bottle. Love it!