Heat and Kegged Cider?

[discooby]

During summer here in Vegas, temps top off at an average 105-115* F; do to $ (and waste) we don’t run air during the day when no one is home. If I kegged a cider (5 gal corny), is there any problem aging these for 8 – 10 months (through summer) in 90+ degree temps after removing the air and replacing with co2? Anyone have any thoughts (besides storing them in a cooler place… I don’t have room for an extra appliance)? Thanks in advance,

 

[discooby]

Okay, I’m going out on a limb here but I bet I’m nuts thinking 90+ degree heat won’t affect the cider; air or no air and co2 ain’t gonna be enough. My original thinking was a properly kegged batch would act much like a store bought, pasteurized beer… but I have now re-thunked (or rethinketed…wyl) my logic:

1. I wouldn’t leave said store-bought-beer in 90+ heat
2. I don’t want to pasteurize the cider (just cold crash it and keg)
3. Anything above room temp (around 72*F…??) isn’t good for my constitution nor anything with alcohol

Possible solutions I’ve thought of (stupid or not):
1. Sink it at 80 feet in Lake Mead for the summer (temps there are around 60*F and I do have a couple c-cards)
2. Make one of these
3. Keep the ac on.
4. Use a clean/new rubber trash can w/lid and feed it frozen-bottle ice-water periodically

I’m thinking number 4 but #1 would be fun!

Regards,

-Whatever you like...I’m okay with that.