I got this recipe from an old fart at work. He may be an old fart, but he knows what's good...
Recipe type: Other
Batch Size: 5 Gallons
Starting Gravity: ~1.040
Time in Boil: None
Primary Fermentation: 7-14 days
Secondary Fermentation: 7-10 days
Additional Fermentation: Until clear
4 Gallons of natural style cider
4 lbs dark brown sugar
3 lbs ripened strawberries, blueberries, peaches or plums
1-1/2 gallons water
5/8 cups corn sugar
Rehydrate dry yeast by boiling 1 pint water and 2 tsp corn sugar. When solution reaches 90F, pitch yeast to it. Boil 1-1/2 gallons of water and add brown sugar and dissolve the brown sugar. Turn off heat and let cool. Add juice to fermenter, then add brown sugar and water. Pitch yeast starter at room temp and aerate well. Ferment at low (60-65F) ale temps. In 7-14 days, rack to secondary on top of fruit. When that fermentation slows, rack to tertiary, leaving fruit must behind. When cider clear, prime and bottle. Let it condition for a few weeks at 45-55F, then pop one. Wow...