4 gallons fresh pressed cider using apples from Maryann and Charles trees. Pasturized to 160 degrees. Added 1 gallon of honeycrisp cider from the store. Cider cooled to 90 degrees, then poured into fermenter on top of 3.5 lbs of frozen blackberries that were in a mesh bag. Added 1 TBSP of pectic enzyme, fermaid K, and DAP. Original gravity measured at 1.055, accounting for the temperature. Pitched 1 packet of Mangrove Jack cider yeast. Fermenter was then placed in the refrigerator for about 3 hours, until the cider was 72 degrees. Fermenter was then taken out of the fridge and left to ferment at ambient garage temp. Punch down fruit 2 times a day for the first few days.