Sure, you can do this, my thing is, that the finest vilcas I've ever tasted take the most patience, and the longest to make...they get better and better the more you work them and ferment it, and give adequate time for reactions to complete and to rest.....however I appreciate your inguinuity! I love people who get creative and leave preconceived notions out of the picture, and if no one was brave enough to experiment, we wouldn't have so much of the great knowledge that we do have!...but I also appreciate the traditional wisdom..have you tried this side by side with a traditionally prepared vilca? I'd be curious to know how the two compared for you! Peace Love and light