Ferment cider cold too. I ferment my cider in glass carboys in a plastic storage tote filled with water and ice packs and try to keep it at 55. A cold temperature supports yeast growth over bacterial growth. Also, pitch lots of healthy yeast. I'm not a fan of wild anything, so I pasteurize my cider. I have a friend down the road that makes an excellent high octane cider with unpasteurized cider in a 50 gallon oak barrel, but I think he gets away with it by adding insane amounts of sugar and keeping that barrel in a cold barn all winter. It's usually not ready until the following summer, and even then, it's still fermenting. I don't like adulterating my cider, so I don't usually add much if anything to it. I was going to ferment this year's batches in a chest freezer with an Inkbird controller I bought this summer, but (un)fortunately, the freezer is getting packed full of garden vegetables and hops as our big stand up freezer is packed full too. Oh well, maybe next year.