Well, I got my hands on some pinot gris juice, and I've got about 8 lbs of honey to mix with it. I'm using lalvin 71b, and going for my first full 5 gallon batch. Should I pay attention to my temps for this ferment? I usually don't with my meads, and around this time of year my closet is about room temp (sometimes a little lower). Any concerns or should I just pitch the stuff and let fly?