StillSmart

OK
I can see that working.
I remain unconvinced of any gains, bar a little heat, but hey maybe that is enough to make it worth while.
What do I know?
Maybe I need to think outside the box a little more.

Robert.

I wouldn't. But try it.

I use hot tap water. About 10 litres to dissolve sugar and then top up with cold. Which should get you to 20 something Celsius.

Good clean fermentation will made a better product, regardless of still type.

I do it already.....I don’t see any downsides.