As far as temp is conserned, I agree that 60-70 degrees out of direct sunlight is best. But overall it depends on the yeast.
In the fall/winter I use Lavin D-47 a lot. It shouldn't go above 70 degrees F, this is because it does produce fusel alcohols, that HOT taste, or really alcoholy taste is the Fusels. Now my brew area in the fall and winter can go from 55-67. The low end doesn't bother me as when you get down to a certian point of temp the yeast settles into dormancy and settles in the bottom. A quick stir now and then in the primary fermentation is good. When it slows down let it settle and then rack. Now in the Summer, I use Lavin 71B, that has a temp tollerance of up to 83 degrees F or so. In the summer my brew area can go from 68-early 80s F. So I am better served by a yeast that can handle hotter temps. It will still produce some fusels but less so than D-47 would.
So to answer your question, No on very hot, check your yeast, cooler and dark or not in direct sun, better.
I think that you will do fine on your first batch, you are already asking the right questions and that is 1/2 of it. Instinct is another part. Another part is good guessing. But overall, Experimentation and Research are what you need that lead to Experience.
Enjoy the process, don't worry as much. Making good Mead is easy, Making Great Mead takes time, research, experimentation, and getting many judges to help you drink all the experiments and get their opinions.
Hope this helps.