Insulating your fermenter is a good idea or you can place it in a large water bucket to help stabilize the temperature.
I've made cider from frozen concentrate, but not from a kit.
Gallon jugs are the container of choice for 'local' ciders. I get mine from an orchard halfway between my place and Portland. In season, they crush, press and fill glass jugs 16 hours a day. A #6 stopper fits the jug, so I can unscrew the top, tap in some nutrients and yeast, then plug in one of my airlocks.
I reuse the jugs for meads and other small batches.
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