Virginia fermentation exceleration # 2

The incentive being... ?

I haven’t heard of this, but there are people that bake tobacco tins in the oven.

You might enjoy reading Chuck Stanion's article: How Tobacco Ages.
(If someone could point you to a good spell/grammar checker, that would help as well. :lol: )

IIRC, the baking methodology thread also mentioned a controlled temperature water bath about 150-180*F (essentially sous vide cooking), which would be similar to your boiling query but without killing all the microbes that make fermentation possible.
McClelland is/was my favorite producer, and I'm doubly enjoying my remaining stock. I panicked last year and tried to find "replacements" in vain, and came to face reality: there will be no replacing McClelland. But in my quest I discovered several other brands/blends that were nowhere close in flavor but that I enjoyed just as much, if not more. Akin to the local Mexican restaurant closing but a great Indian one opening in its place.

I would be concerned that heating them up would create pressure and would pop the tin seal. Obviously, that defeats the purpose. I don't see of way of accelerating the process and duplicating what only time can do. If there were validity to this, one would think the manufacturers would have figured it out and be doing it.

Go to fair trade tobacco and look up kilning. Folks there have been experimenting with all phases of tobacco growing and processing. There are a couple of members of both this and that forum who are particularly adept with a crock pot.
I am probably going to get some details wrong here, but commercial tobacco is intentionally stored in big, crated, piles called bales in huge un-condidioned warehouses. The center of the bale warms up due to microbial and enzymatic activity, like a compost pile. This is fermentation. In cigar tobacco production especially, the bales are split up and re-stacked periodically so new leaves are always fermenting in the center of the pile.
This process can be replicated at home in any environment that can support hot humid conditions for weeks on end. The reason it isn't done commercially is because labor and storage time are way WAY cheaper than heating giant warehouses.
This is only done with raw leaf, by the way. You are free to experiment, of course, but I would think any finished, blended product would have added sugars or flavorings in it that would react differently to the process than you might want.

I had some fun w/sealed round VA tins. I put one under the seat of my car over a 48hr period this summer, letting it "sit in the sun" and then I popped the tin two days later, so four days of total experimentation.
The results were noticeable compared to a similar tin with the same age, although, not sure I want to spend time doing this to other tins in my cellar for the little improvement it gave.

As someone who dabbles and enjoys homebrewing and pickling, I've always been curious about what introducing some controled bacteria would produce in tobacco, such as lactobacillus (for a sour flavor) or other "farmhouse" bacteria (like in the French brew siosons). I also wondered what some types of yeast would do (an ale yeast that produces banana and clove like flavors when fermented at 82 f, sounds like it might work to me..)I've just never had the tobacco to try it, but I'm willing to bet, aka my hypothesis, is that there is a blend of bacteria and/or yeasts that would make for some remarkable changes in the tobacco leaf.

Grow some and let us know what happens. It's easier than you think.

But to answer the op original question. Yes, I have done all of the above. I've baked and boiled jars/tins of tobacco. It will slightly change the flavor of the tobacco, especially with va's, but it's not going to taste fermented like a 5 year old tin will, and it's not going to accelerate anything. In fact, I think the heat and the pressure might actually kill the anaerobic bacteria (which is what causes the fermentation in a tobacco tin) and would actually radically slow down or completely halt the fermentation process. You cant rush nature and time.