It's recently gotten really hot where I'm at (past 3 days 98+) and apparently won't be getting much lower than 91 for a while. I'm in an apartment with no a/c, so I've had to make due with temps as best I can, but it's not really cooling off much in the night either. Anyway, it's been going about 4 days now and has been fermenting between 74 and 85 for the majority of the time.
Are these high temps a big deal for something like lemonade? I used champagne yeast, not beer yeast, and added 2 lbs cane sugar and 1 lb ultra light dme.