This is a variant on the "Cell Phone Cider"
6 x 96 ounce bottles (4.5 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
3 x 16 ounce bags frozen Great Value blackberries
2 lbs dextrose
Safale S-04 yeast, 11.5g
Thaw blackberries overnight. Leave apple juice out overnight to get to room temperature.
Next day, starting temp 72 degrees. Opened 1 bottle of apple juice, got a gravity reading of 1.050
In a 5 gallon carboy, pour in one bottle of apple juice. Add all of the blackberries and the juice they made from thawing.
Open bottles 2 and 3 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 2 and 3. Shake bottles to mix sugar and apple juice. Pour bottles 2 and 3 into carboy.
Pour bottles 4 and 5 of apple juice into carboy. Take another sample for OG, got a reading of 1.072. Open Safale S-04 yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 6 of apple juice into carboy.
Some of the blackberries are currently floating, some have settled to the bottom, and the cider has a deep purple color. It is my understanding that when this cider is done, the blackberries will be white.
EDIT: Corrected number of bottles of apple juice used.