Room temerature worked fine, around 60 degrees. It took a total of 19 hours to thaw 20 frozen gallons until it filled a six gallon carboy.
There was a decent amount of ice left, im letting that thaw all the way, then i'm going to boil it down and see how much im left with, I'll post some pictures of that opperation. The specific gravity of the concentrated cider dirrectly after the yeast was added was 1055. But i fear that i only got the top layer specific gravity. As you can see in the picture, it quickly formed two layers. So i have mix it around and take another reading.