Also, bread yeast has a fairly low alcohol tolerance. I know this from some of my early attempts at wine making back when I just thought yeast was yeast. Depending upon how much sugar you have in there, you could have it work until the alcohol reaches a lethal level for the yeast and it stops working. However, you may still have a lot of unfermented sugars left, yielding a moderately alcoholic sugary beverage.
By the way, my first wines were syrupy sweet, and not too good. Also in my first attempts at beer making, I used regular cane sugar. I could get a malt syrup, with hops included, and a package of beer yeast through the mail, but I had no idea where to get corn sugar. (Remember, this was back before Al Gore had invented the internet). The beer was ok, but the residual cane sugar generated a cidery taste that wasn’t particularly desirable.
On the other hand, you can use cane sugar in winemaking as the proper wine yeast converts all the sugar to alcohol, (unlike in beer), so it is no problem as long as you don’t overload the sugar beyond the tolerance of the yeast.