What yeast are you using? That is what determines the temperature as a rule. Usually 60s and 70s are good for most wine/cider yeasts.
I'm using a Wyeast 'smack-pack' of ringwood ale yeast. Currently have my carboys in a room that usually is 65-70, sometimes as warm as 75. Sounds like that is about right, definitely would be correct in my experience of baking?