I use temperature controllers on refrigerators to control fermentation temperatures on ales and lagers. Ales generally need to ferment at 68 degrees or lower--any higher and beer suffers greatly. They come out passable if you ferment at room temperature in the house, but going to temp. controlled fermentation GREATLY improved the quality of my ales.

Meads are the same? Looks like these wine/mead yeasts all have pretty wide temperature ranges. Would the mead come out alot better if it were fermented at a constant 65 degrees, or is that way overkill for a mead? Could I make award winning meads fermenting at 70-75 degrees--room temperature in the house?