Cold or warm conditioning?

[beerkench]

I recently transferred my first mead to a secondary and was wondering if it's best to condition in the fridge or leave at cellar temperature? Does either have an advantage?
I would imagine that like beer colder conditioning would allow for a faster clearing time right?

 

[JJack887]

Yeast may become cloudy again when it warms up. I would just leave it at room temperature to somewhat cooler. It should clear within two months. If not, re-rack.

 

[bernardsmith]

The other thing is that all other things being equal if you want the CO2 to be expelled from the wine (either by manually degassing or through the passage of time) the colder the wine the more energy it will take to bring the gas out of suspension...