Pitching at tempature a little higher than expected fermentation termperature?

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Sol_Om_On

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Another newbie questions! I'm currently letting a batch of non-alcoholic cider/apple juice cool down before pitching. Thing is, I'm going to pitch at ambient temperature in my kitchen (68 F / 20 C), which is a bit warmer than the cellar where I will put it after pitching (61 F / 16 C). Is this a good or a bad idea?

Thanks! :mug:
 
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