Cider Ferment Temps

I started my first batch of cider the other day, 5 gallons of cider from a local orchard. I pitched wyeast 4766 into the batch on sunday evening and by monday morning it was bubbling away. I had orginally planned to let it ferment at whatever the basement temp was but as I watched the temp in the basement it had climbed up to 73 degrees. At this point I decided to move it into my ferm. chamber and brought it down to 68. Any ideas what warm temps will do to a cider? Wyeast says that 75 is the high end of the yeasts range. I kick myself for not just putting it in the temp controlled chamber to start with but its to late now. So just curioius what I should expect from this batch. Thanks for the help.

Hi temps will stress the yeast and can create sulfur. sounds like you have it under control.