I have been operating under the assumption that my carboy should be kept in a warm, dark place during fermentation. This is my first mead, but I've brewed beer a few times. I know that my space should be between 70º-80º F, and I am thinking about moving to an area where temp is more consistent, but has more light in the day time. Can someone inform me how important darkness is for a mead as compared to beer fermentation. I am using White Labs Champagne yeast, btw.