how long and at which temp?

I'm pretty sure the answer to the post's title question is "as long as it takes" and "it depends", but humor me, please.

1) About how long should I expect to keep my cider in the fermenter?
2) How long in the bottles before it is "done"?
3a) Should the cider be kept at optimal temp for the yeast I used for the entire time?
3b) Or can/should I move it somewhere cooler at some point? (and if so, when?)

Thanks...

1: what is your recipe, what are you hoping to achive?

2: if you are bottle carbing about 3 weeks normally. How long you age it depends on #1.

3a: No once you have the major fermentation done you dont have to worry about the temp as much.

3b: Again, see #1.

I plan mine around what temp the location of my carboy is at.

If it's cooler it's going to take longer.

Personally, just wait till it's crystal clear!

I keep mine in primary for 2-4 weeks and secondary 3 months minimum. Then bottle and age as long as you wish or drink right away.

My two dollars, (Inflation you know)
To be honest, the temperature depends on what type of yeast your using. Go with the recommend.

Primary, between three weeks with just juice, or with sugar. If I use honey, it pushes it out to a month.

In the bottle, it will be good to go after 3 weeks if you like young cider. Some people like 6-9 month aged ciders. I would test a bottle a week and determine how long you like them for your next dozen batches.

I cold crash everything before I keg or bottle. But it is not required.