Cider conditioning (2nd ferm) in carboy - time and temperature?

[Sol_Om_On]

My first batch of hard apple cider just finished primary fermentation and I'm coldcrashing it right now. After I've transferred the cider to a glass carboy with little to no headspace, how long do you recommend that I store it before bottling? I want to do most or all of the conditioning in the carboy. And what temperature range is recommended for conditioning cider in a carboy?

Thanks!