Just made my first mead. Used 15lb of clover honey, nutrients, and am using lalvin 71B-1122 dry yeast to ferment with. It's curently being held at 68F with a temp controller and seems to be chugging along. I'm curious if it's worth raising the temp as the fermentation slows like you would with beer to help boost the finish / diacetyl rest. Also, when putting this into a carboy to let age, does it matter what temp it sits at? I'm assuming cooler is better??