From my 5 gallons of apple juice, I got 13 1L bottles, 4 750mL bottles, and a gallon jug about half full. It should keep me going for awhile—it sure looks like a lot—but AJ encouraged me to start the next batch right away. I think I'll give it a few weeks, though.
I'm a bit tempted to see if I know anyone with a juicer, and start from local fruit this fall, but that would turn a relatively easy undertaking into a lot of work. In any case, I do plan to do it again. I'll skip the sugar from EdWort's recipe as I want to drink, not get drunk, but otherwise it'll be the same thing again: apple juice plus montrachet yeast plus patience.
Based on the wine I bottled directly from the primary, I do agree with EdWort that racking to a secondary is unnecessary, as long as it's been allowed to ferment very dry.
Now I just need to get the right equipment to serve my apfelwein. The pitcher is called a Bembel and the glass is called a Geripptes.
(and if you're thinking of doing this as a first home fermenting project? go for it! A basic winemaking kit plus auto-siphon and bottles and you're good to go)
