Mine started a little warmer. I have Kolsch in a picnic cooler with plenty of ice. It was steady in the low 60's, then I dropped it to 40 by adding more ice bottles and swapping them out daily.
I have the cider in a fermentation bucket and that is in a large plastic bucket filled with water. I kept swapping out ice bottles but it still wasn't much cooler than room temp. I thought about it, and it's really no different than having a huge glass of water and throwing some ice in. It's not going to stay cool for long. Swamp coolers are great in some places, but I think a room with no air flow and high Georgia humidity isn't the best place for one.
So - I wrapped the bucket up in foam (er, foam backpacking mats) and put some styrofoam on top (er, boogie boards). The cider and water surrounding the bucket are staying at a cool 60 degrees measured by a pool thermometer in the water, and the temp stays pretty steady for 12 hours. I let it go closer to 30 hours today, and only gained 5 degrees.
Swapping ice bottle out every 12 to 24 hours is going to get old real fast! But the Kolsch wrapped up 2 weeks fermenting and three weeks kinda lagering at 40. One week to go. Then the cider goes in the big picnic cooler.
(I'm starting to think a fridge will be on the shopping list soon!). Sorry to wander off the thread. Looking forward to trying the cider!