I love the idea of brewing a larger batch for 3 weeks instead of 1 like how I’m doing it in my house. We use lemon zest for our second brew, perfect lemon flavor without the sourness that would otherwise need to be checked with more sugar (we grate zest as we use up lemons in the freezer until the ‘buch is ready for round 2) Definitely going to give your method a go in the future. Great detailed post once again, Russ!