Probably not. We used to dabble with brewing our own wines, and almost everything we tried still needed like a half a pound of sugar or more per 5 gallon jug.

There’s a vineyard in Door County Wisconsin (the peninsula on Lake Michigan) that makes wine out of blackberries and blueberries and such. Even those get an extra shot of sugar added before fermentation.

It’s hard to match the sugar content of wine grapes. We’ve been tuning those varietals for a long time.

you gotta convert the starches to sugar using pectin