Temperature control is most important during fermentation and varies based primarily on the type of yeast you use and it's ideal ranges. Once it's complete and I mean by verification of stable hydrometer readings not just because the airlock stopped gurgling then the temps become marginally less important. I wouldn't set it in a sunny window where it'll cook because that'll cause breakdowns and potentially have a negative effect on your final product, but you more than likely will get away with room temps. I'm lucky enough to have a cellar that maintains a steady temperature year round so I actually age a little cooler than I ferment at.
Watch and Listen to your Mead....It will tell you when the next step is.