I'm making a nice 18 liter batch of cider from a mix of storebought local apple ciders. I also added 1200 grams of crabapples and 200 grams of rowanberries for tartness and complexity. I added Campden and it's outside on the balcony to await pectic enzyme and yeast. But I got to thinking about cold maceration. The average temperature outside right now is 5 C for at least the next week (and it is not getting any warmer after that I am sure). Is it worth holding off on yeast pitch to try out cold maceration of the crabapples and rowanberries? If so, for how long? Anything I should know? I don't want them to rot! Is it even a thing for fruit other than grapes? I plan to underpitch The Yeast Bay Sigmund Voss Kveik and ferment hot at about 38 C. I have done this before sans fruit to great success. Although I am considering taking about 5 liters and using some kind of wine yeast (plus maybe chaptalizing to ~12%) just to experiment.