I'm going to assume you are in a coastal area, and if such this may not help.
You can drop your fermentation temps by 5 or more degrees, by simply placing your fermenter (and that should be a carboy, for mead) in a larger bucket, filling that bucket up with water, and putting a towel or t-shirt over the fermenter. Coastal areas (Marina Del Rey, Venice, Long beach) have a higher relative humidity, and the damper air will hinder that cooling ability. (As does the swamp cooler, in my house!)
75 degrees is fine for Mead, if/when you can get it. (I've got a 2 month wait!) That is for the active part of fermentation, aging can be done at a higher (80-85) temp. (My february batch is still in the fermenter, and is starting to taste GREAT!)