Yes. The easiest way is to make a regular wine (start at 1.085-1.100) and allow it to ferment out. After it is done, add more sugar and allow it to ferment out. And do it again, until the yeast is overwhelmed. This works well, except that certain wine yeast strains can easily go to 18+% ABV, so you can end up with sweet rocket fuel that takes a couple of years to age out.
Even the less attenuative wine yeast strains will easily go to 14%, so it's tricky to do.
I've never done it with ale yeast, but that may be one way to end up with a sweeter wine without making it so "hot". I've done one mead (Joe's Ancient Orange) with bread yeast, and that poops out early and leaves a sweet finish also but I'm not crazy about the flavor of the bread yeast.
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