Welcome. I'm always interested in books of this type (not that too many are exactly "this type"), so if you know of or find out about others, please let me know!

Dump the tannin, yeast nutrients, campden, and pectic enzyme. Adding sugar adds alcohol to a point... yeast dies when exposed to excessive alcohol. Low alcohol content wines will ferment faster because they don't have as much alcohol to produce. Really roughing it to use straight juice with its natural sugar content but that was the way for thousands of years before refined sugar. Honey can be used... honey is the base for mead. Honey often carries it own load of wild yeast. Tannin is to give a dry woody taste. Yeast nutrient is basically fertilizer... nitrogen. Urine would be the only source of nitrogen so I'd hope there is enough natural nitrogen in the juice.... probably is! Other then being gross urine is normally a sterile fluid and soldiers far from help will wash wounds with it. Pectic enzyme is to break down starches so the wine is clear when cold. Campden tablets are the sulfides I like to avoid. They are sometimes used in small amount to kill any wild yeast in the juice for a taste true to the domestic yeast. I never use sulfides because I simply don't like them. Bread yeast can be used but who knows what it will taste like. Bread and wine yeast are basically the same yeast. Just differant "breeds" of yeast some know to make good bread and some known to make good wine. I'd give bread yeast a try if nothing else is available... dry yeast packets are light weight so maybe they can be mailed to a destination? Probably can substitute some citrus for the acid blend. Jailhouse wine is often made with bread and raisins! Hard part is going to be keeping it covered with an bubbler lock. It can be crock fermented which relies on the layer of carbon dioxide bubbles to keep oxygen out.. oxygen will allow bacteria to turn it into vinegar. Crock style is pushing toward jailhouse wine... a quick ferment of 10 days and drink up. Probably fairly rough stuff but I'll bet it is necter of the gods to someone that has not had alcohol in awhile. A "home" trick is to attach a rubber balloon over the opening of a narrow necked bottle... the balloon expands so the bottle does not explode while keeping the CO2 inside and the O2 outside.... probably best bet. Figure ancient man probably put juice in a bucket, watched it bubble, and gave it a taste. At worst the juice rots or turns sour. : ) lyra

If you want low alcohol, you need to begin the ferment when the hydrometer reads 1.07. Most wines start at 1.09, and if you go over 1.15, your wine will be like rocket fuel.

I have had no problems either. My wines make in the kitchen where it's warmer. I don't put them in the cellar until I bottle them. I have never had a problem with the CO2.