I can be a lazy sonofabitch, sadly. I let something sit for a while, because I'm too autistic (not literally) to do things in a sensible and linear fashion.
Well, what do you know, it turned out good anyway.
I just turned a gallon of store-bought juice into actually fucking delicious 14%+ ABV fruit wine.
Tastes a fair bit like a brandy. And very on-brand for my current piratical mood.
I. MADE. GOOD. BOOZE.
Get on my level, scrubs.
Yo ho, yo ho, a pirate's life for me.
I've used that formula enough with sufficiently varied outcomes that I can attest that there is something more to it when it comes to wine. Mead is dirt easy though.
My understanding with wine is the specific strain of yeast makes a big difference with wine and that's why just using bread machine yeast or rolling the dice on wild yeast might go badly. Also you have to be careful with sanitation because you don't want bacteria to get into your batch and screw it up.