So, if you don't want an alcohol content of more than 7%, you could use bread yeast? As I recall, back in the old days, I wasn't too fussy what type of yeast I used. Maybe that's why some of my brews weren't as strong as I had hoped they'd be?
Iv had bread yeast yield up to almost 12% by volume many times all threw the 90's now days with wine yeast I avg. around 14%-16% but giving I use almost 15lbs. of sugar in my 5gal batch with 20-25lbs of fruit NOT 100% Juice Mix and with a electric blanket on low (constant heat at 78 degrees) the environment is a happy one with a great finished product.
I have never tried bread yeast while making wine. I am not very adventerous when it comes to making wine. I've only made elderberry and grape so far. I hope to branch out soon with blackberry and maybe raspberry either this year or next.