Super Simple Brett Cider - Need advice soon!

[whovous]

I want to start a batch today, and want to make sure I am not doing anything stupid here.

I have the Brett yeast blend from the White Labs vault, and I just brought home five gallons of GoldRush (single apple) cider from a local cidery. The yeast says to ferment at 70-75, and my kitchen is probably low to mid 60s, so I plan to put a small heater in my chest freezer and set the temp for 70, and bring the cider and the yeast vial up to temp.

This afternoon I will add yeast nutrient, oxygenate, and pitch the yeast. Then, I will add a blowoff tube into some StarSan water, close the lid, and go away for 3-4 days.

My plan is to let it go all the way dry and leave it there, with no back-sweetening or additions.

This is only my second cider and if I am missing anything, I'd appreciate any and all advice.

 

[MarkKF]

Which yeast blend is it?
WLP###?

 

[whovous]

WLP616

 

[MarkKF]

Mine is going on week # 2 in my basement at 55 deg. F.

 

[whovous]

I had very little time, so I wound up pitching at 62F, then setting the FC at 70F and leaving for a long weekend. My biggest concern now is that my carboy has very little headroom and I decided to use an airlock instead of a blowoff tube. I guess I will find out on Sunday if that makes a mess!