I made Apfelwein... from start to bottle, was about 2 months. I knew it it was light.. not enough body, so I added 2 oz of glycerin to 5 gallons before bottling. Well, it's still too light, but I want to try it again.. Can someone tell me how I might be able to add body to apfelwein? Sure I could add more glycerin, but I'm not sure if I want to go that route.. especially since I can't seem to nail down at what rate I should use it where it won't affect flavor. I've heard anywhere from 2oz per 5 gallons to 4oz per gallon... That's just too much of a variance for me. So what can I do? Can I use bananas or white raisins to increase body without much change in flavor? If I can, how much should I use per gallon? Thanks!