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For beer, light causes off-flavours (I'm no beer expert). IIRC, it is related to the hops, so maybe you would need to be extra careful with a braggot.
I ferment in PETE, which is clear. I keep the carboys out of direct sunlight (except when I sit it in the sun to warm the yeasties up in winter). But they sit in a room where they receive light indirectly (ie, it's not in a dark cellar with only artificial lighting).
I wouldn't lose sleep over it during fermentation. Avoid sunlight (direct) if possible during aging.
The problem with "light struck" beer is that sunlight and florescent lighting (to a lesser extent) react with the oils in hops to turn the aroma/flavor skunky. I have tasted homebrews affected thusly and it is both noticable and unpleasant.
I'm less clear on how it affects wines/meads, but my view is that since it is not necessary and may be detrimental, avoid it at all costs!
I cut a small 2 inch slot in the center of the bottom of a large black plastic trash bag and slide it upside down over the carboy. The slot fits over the trap and neck of the carboy. While it doesn't insulate the batch from higher or lower temps, it is a cheap way to provide darkness and protection from the damaging effects of light...