I've made several batches of apfelwein (and I've drank several batches of apfelwein even faster) and I usually start around 1.060 and it finishes out right around 1.000. I usually use 4.5 gallons of apple juice, and enough dark brown sugar to get it there.
Long story short, I must have not been paying enough attention, and my starting gravity is 1.080! Is there anyone else that makes it that high, and how many months do you let it sit before it loses it's harshness?
"Those who dance are considered insane by those who can't hear the music" --George Carlin