Thats what brewers use temperature controllers for, because the normal fridge won't go that high. But last summer I brewed in the garage here in San Diego. Sure got some blow off, it fermented fast- 1 week from brew to drink. Yes, it did improve with age. Maybe this summer I'll wrap the fermenter in wet towels? Darn wish I had room for an old chest "Coca Cola" fridge my neighbor offered....
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"