FWIW, I had a similar idea for my 2001 syrah. I wrapped a foil lined insulating thingy you get at the hardware store (I think it's basically bubble wrap) I was fermenting 10 gallons of must in a plastic fermenter. 2 days after fermentation started it hit 94*F at 10:00 am. I took off the blanket and it hit 102 at noon,and I put it in the walk-in. By 4:00 it was back to 80.
There is a moral in here somewhere...
Here's a link to a graph: