Ah, yes... I see now how this went explodey.
If you are just taking juice dumping in bakers yeast and wanting wine, you can do this it is simple, won't taste great but will be wine.
I would advise using pop/soda bottles, and to for the first few days leave the top on very loose so the CO2 can escape when it stops bubbling, tighten the lid. Then give it a little shake and let the gas escape, do this 3 or 4 times carefully, then I would leave the lid on loose again for a couple more days.
Repeat the shaking and degassing, then put it in the fridge for a day or 2 to cause your yeast to clump together and drop to the bottom. Then decant off into bottles to store, or a jug to drink now.
If you are storing and don't know if fermentation is complete, use soda bottles, they are high pressure rated, and easy to 'burp'.
This will work and you will have wine, I have done this myself before with ginger wine, blackberry wine, and plum wine, I made wine we all got drunk. But, it was not good wine, we mostly mixed it with orange juice.
A couple of tweaks I would suggest though.
Get some wine yeast, a strain that has been selected for over hundreds of years for its winemaking abilities is far far better than bakers yeast.
Get yourself a demijohn and airlock and a length of tubing to siphon.
With these things, you are ready to make gallon after gallon of wine for the rest of your life.
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