Giving this a go. I found some yeast at the market in Valencia. (Pronouncing "yeast" as it is actually pronounced only leads to confusion and "deer in the headlights" looks. Locals call it "yes't".) I am assuming this is bread/baker's yeast and not beer/wine yeast. It costs P5 per packet which I guesstimate is good for about 50 liters. I am also guessing the yeast will die off around 10-15% alcohol content from what I have seen in YouTube videos. My first two attempts are with 1 liter of 100% coconut water and pineapple juice, adding 1 cup of white sugar and half a teaspoon of the yeast to each mix. I will let them sit for a week and test, if they aren't strong enough I will give it another week. So far after just one day I am getting a strong alcohol smell out of both bottles. Seems promising and I plan on experimenting more as I find more juice, but so far I have only found the pineapple and coconut juice. I may try the 4 seasons juice box if I am unable to find anything else locally as it seems that the only thing that matters is the sugar to yeast ratio. The rest seems to be only for flavor (so long as there aren't any additional ingredients or preservatives added to the juice.)
I have been making apple wine from apple juice bought in the stores, the 1.7 liter bottles. Fermented good using Champagne yeast, which has potentially a high alcohol tolerance possible to get 15 to 18 %. The juice I used Mott's apple juice. Look on you tube for More details. Waiting for the wine to mature for better taste, I will let you know how it turns out, probably 3 months time.
As an expat who lived for years in Saudi Arabia I do have some experience in this area. Real fruit juices work best of course, not flavored sugar water. 5 gallon plastic containers work great. Bakers yeast works just as well as brewers yeast however, it does leave a bit of aftertaste, not much. Leave the container vented while it brews. It will off gas like crazy. More sugar = more alcohol. Once the sugar is consumed it will stop fermenting and the liquid will slowly clear as sediment settles to the bottom of the container. You don't need to wait for months only till the liquid clears, however when you bottle or put in containers make sure you do not allow any sediment into the containers and is a good idea to strain with cheese cloth as well. Sediment in wine means bad hangovers. Aging this kind of plonk will not improve the taste, in fact the opposite is likely to occur. If you bottle and the wine still smells yeasty and is degassing then you have bottled while it is still fermenting and you will end up with sparkling wine or an explosion. Cheers.
https://shopee.ph/200g-Solgar-Brewer's-Yeast-i.63660459.2179745129 Brewers yeast. If you have not yet discovered Shoppee get an account. Can by anything. shipped to your dore COD
https://shopee.ph/Red-Star-Champagne-Dried-Yeast-(10-packs)-i.127817793.2043684062 There you are, champagne yeast one pack makes a few Gal
@Rye83 Sugar cane juice makes a sort of beer in about a week. Here is an article about it from Smithsonian magazine. Wine yeast is the best. I don't know how to PM you but I can give you a packet of Lalvin, a very good quality wine yeast if you want to try it. https://www.smithsonianmag.com/travel/when-cane-juice-meets-yeast-brewing-in-ecuador-18063279/
