The only concern I would have is if you are going to be bottling, and leaving the bottles at room temperature for a long time.
Until you know how the yeast will react it would be on the prudent side to keep the bottles in the fridge. I have never had a bottle bomb, but I have had a few corks pop out on me, no harm I just covered the top, put in the fridge and drank it a day later.
My advice and process with cider is on the side of caution. But then I also keg my cider and bottle from the keg when I think it is ready.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.