This yeast can be pretty sluggish below about 15C and doesn't really get kicking until about 18C, but that's a very good thing if you want to make multiple rackings to achieve a high residual sugar in your final product. Just keep it cool and watch the specific gravity gently descend all while keeping a lot of the fruity components from the raw juice. Note also that 720 itself will lend a rather fruity taste to an otherwise bland apple juice stock.