Temperature of the fermenting mead should be within the listed range for the yeast. Once fermentation is finished, it can be moved to a cooler spot. A place that also has a more stable temperature range is best. Typically that's a basement.
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II Fermenting K1: K2: Epic mead K3: TripSix On Deck: Caramel Ale Aging:mead Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine