I do 1 gallon batches with 2 week fermentations all the time. Its a quick way to make a low ABV cider for people to drink that don't like beer. I usually let it ferment for 2 weeks (instead of one) and then just rack it back into the original (cleaned and sanitized) container it came in.
My method is, 1 cup of brown sugar and a handful of raisins into a gallon of juice with a half pack of Nottingham. Let it go two weeks, rack and put it in the fridge. It's not aged so leaving the extra sugar helps smooth out the alcohol in a young cider.
OG: 1.065 to FG: 1.020 - 8% abv?
I do one gallon batches so it will be consumed rather quickly...if not it will pop the cap on the jug if you let it sit too long. It's 'still' and not fancy...but it tastes pretty good.