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Aded a harvesting sub-section.
The cold fermentation option has some pitfalls, however, so your results may vary. Much like a lager, it is possible that you might need a diacetyl rest, requiring you to warm the cider up for a short period of time. This can kick off fermentation by microorganisms that were previously dormant, which is likely desired to reduce the diacetyl content anyway. The other major issue faced by cold fermented ciders is sulfur production. Due to the colder temperatures, the sulfur will off gas less, again requiring warming of the cider to encourage off gassing. If the cider tastes good otherwise, further fermentation can be halted with the use of sulfites. Adding more sulfur containing compounds to already sulfurous cider may not be the best decision, however, so you would have to balance the potential flavour contribution with stability of the cider.
====Harvesting Organisms from Spontaneous Cider====
As apple juice is relatively low in pH, it is an environment that will limit the growth of unwanted spoilage microorganisms naturally. Yeast can be harvested from fresh pressed apple juice or even apple pomace (the left over material after pressing)<ref>http://www.councilbrew.com/news/2016/8/15/the-sunrise-highway-story-spontaneous-beer-from-apple-pomace</ref>. Follow the steps on [[Wild_Yeast_Isolation|Wild Yeast Isolation]] to harvest your cider culture.
===Oenococcus oeni?===