In principle, it works fine. The problem comes when you have to shut off your ventilation for extended amounts of time to allow for the co2 to build up to the desired levels.

Atmospheric co2 is around 300 ppms. You need to get as high as 1300-1500 ppms for the co2 to have max effect. This takes a while to build up with a yeast and sugar setup. But when you shut off your ventilation, temps rise. This is ok to a point, since photosynthesis can occur at higher temps with co2 enrichment, but once you get over 100 degrees then you need to evacuate.

So, the question you need to ask yourself is, does my yeast/sugar setup raise ambient co2 levels quicker than my temps rise above 100? If the answer is no, then most of your co2 will be sucked out when you ventilate.

If you made a nice 5gal pail of wine, then at least you would be getting about 27 bottles worth for your trouble.