Pitching at tempature a little higher than expected fermentation termperature?

[Sol_Om_On]

Another newbie questions! I'm currently letting a batch of non-alcoholic cider/apple juice cool down before pitching. Thing is, I'm going to pitch at ambient temperature in my kitchen (68 F / 20 C), which is a bit warmer than the cellar where I will put it after pitching (61 F / 16 C). Is this a good or a bad idea?

Thanks!

 

[number40fan]

That'll be fine.