Thanks for all the replies gents...
I do have a temp sticker on the side of my primary bucket, although in a rookie move I did forget to measure the OG. It went as high as 72° but was mostly between 66° & 70°
(I just moved and I haven't quite figured out what to do with all 4 thermostats and 2 zones yet to keep the house a constant temp...)
My original "brew space" was supposed to be in the basement, so I'm all set up down there. I just got concerned with how many times the Midwest guys mentioned people having problems with their fermentation stopping because it was too cold where they were brewing. Maybe I took that a little too seriously.
In the future is it better to let the process go in the colder space and take longer, or am I splitting hairs? Yeast eating sugar and pooping alchohol is all I need to know right? Nevermind all this other technical stuff
OK, I'm racking into the glass carboy secondary tonight, and then I'll let it go for another 2 weeks and bottle. I've heard cider is best left to age for up to a year, so I figured I'd just leave it in my basement brew space and try a bottle every 2 weeks until I'm happy with it.