I’m about to make 2 batches of cider this weekend using Lalvin 71B-1122 and Red Star Cote des Blancs. I planned on letting these ferment in a 30 to 40 F degree room (and possibly colder at times). But according the NB descriptions, the 71B-1122 temp range is 59-89 F and the Cote des Blancs is 64-86 F. I assume the lower temps will certainly slow the fermentation, but should I worry that it will come to a complete halt? If I have to keep it warmer then my only option would be a around 65 F, and I thought that was too warm and not ideal. I’m not sure what to do here.