Update to this thread...
I semi-cold crashed in the garage about 10 days after pitching the yeast and waited for the pectic enzyme to arrive. This seemed to slow down the fermentation process, but obviously did not kill the yeast (see below).
When the pectic enzyme arrived, I brought the 5g carboy in the house again and added it. (I purchased a 5g carboy sling/carrier and it was _WAY_ easier to handle...I highly recommend one)
I let the pectic enzyme work for a couple days and it cleared a little, but not enough for my tastes so I added some Sparkolloid and let it sit another week or two. During that period the fermentation kicked up a little bit, but not much.
When the Sparkolloid finished it's job the cider was nearly crystal clear. Absolutely beautiful. Taste was still sweet, a bit like Strongbow or Woodchuck.
I ended up priming and bottling 2 gallons worth of Growlers and 2 gallons worth of various jugs/plastic bottles. 3 gallons went into the refrigerator and 1 gallon I pasteurized in Growlers using my canning boiler for longer term storage at room temperature. (I haven't tried the pasteurized stuff yet)
I had a glass a few nights ago of the refrigerator cider and enjoyed it immensely. It had a light sparkle to it. It's awesome as is, only 30 days after pitching. Or as awesome as a first timer can expect
A couple friends have tried some and said it was good, and they are the kind of friends that would tell me it sucked if it did.
I put the remaining liquid in a 1gallon carboy and it's still slowly bubbling on the counter. I want to let it sit until I run out of the "sweet" stuff and compare against the aged version.
The 1gallon apple cider is on the left