I see that many people suggest fermenting at low temperature (like 50F?). I also have read here that many people prefer ale yeasts that have optimal temp rages between like 62-70-ish degrees. I would like to use an ale yeast and ferment very low and slow. Any suggestions on a strain and a temp? I would like to stay away from champagne yeast, as I want a lower attenuation and a sweeter cider.