This sounds awful. I think the only benefits would be: underage drinking, wine slightly faster than following a more traditional wine recipe.

If you are doing a hot ferment, you probably want a kveik yeast, as someone already mentioned. Or some spices and shit to cover all the weird off tastes. Or age them out (but if the whole point is to have wine in two weeks, I guess you won't age the wine for 6 months...)