Hi Pete,

If the juice is simply from apples and sugar then I can't see why you wouldn't be able to ferment it to make some kind of apple wine or cider. If you added sugar then you may need to use a hydrometer to check the specific gravity to make sure it isn't too sugary to ferment.

It's possible to make cider with nothing more than juice and bakers yeast but if you intend on making more booze, I'd recommend at the very least some sodium or potassium metabisulphite, available from any homebrew show or wilkos. If this is just a one-off, you can probably ferment it in a bottle with some cotton wool stuffed into the neck to keep bugs out.