Rather than judging by just “time”, the important thing is how far along the fermentation actually is.
22 degrees (71* F) is a temp that would move the fermentation along fairly promptly.
If you do not have a hydrometer, I would judge the progress by the amount of fermentation bubbles.
If I understand you correctly, you are using growlers as your primaries (?) ... that being the case, you can leave your cider in the primaries for longer than if your primary were a bucket. (Though the last half of that period in the primaries/growlers should be under airlock). Your estimation of “a week or so” in your original post sounds ok ... though if fermentation still seems strong you should wait until it slows and gets a layer of sediment on the bottom of the jug(s). You are racking to “get off of” the layer of sediment.
I would then rack again from the secondary to a further jug when the bubbling is down to just very tiny bubbles and the airlock has almost no activity (likely another week, or so)... this additional racking helps to speed the process making the cider still and of settling and clearing as the presence of a layer of sediment on the bottom of the jug could continue very minor bubbling activity for some time.
This additional racking also helps to avoid any nutrient accumulation from autolysis which could lead to unintended MLF (malolactic fermentation ... which can be good if you are planning for MLF ... but can be a bit of a problem if you aren’t.)
After that final racking your cider should become still within a week or so. Then you can bottle ... OR you can let it sit still for an extended period and then bottle. Either way ... at this point, whether in bottles or growlers, I would be storing it in the refrigerator to prevent spoilage.
Note that racking (jug to jug, or jug to bottles) should always be done by siphoning with a length of tubing so as not to disturb the sediment on the bottom of the secondary; and *importantly* to minimize oxygen contact that would occur if you were trying to otherwise just pour it.