A few temp questions.

Hey everyone,

I would like to try to make a batch or two of cider. Based on what i have read it seems to be a good idea to lager or cold crash for a while after fermentation. My question is what are the prefered temp ranges for this? I live in southern California so I dont have the advantage of a basement. I do however work in an un-heated warehouse. The only problem I see is it may get too cold at work (as low as 35-40) in the winter. Is this to cold? Does anyone have any recomendations. Thanks for any info.

As far as I am concerned. It's not too cold til it's frozen. Otherwise, the colder the better to drop the yeasties quickly. I am no expert on Mead or Cider tho'. (but I did stay at a Holiday Inn select).