It probably varies, but in principle yeah. Bread yeast main purpose is CO2 production and in winemaking gases are considered a side effect. Hence the refinement into different strains. Still, even 8% homemade wine is better than none.

There are also people doing all kinds of wild ferments with both wine and ciders from whatever yeasts happen to be in the air and battle it out and become dominant. Sort of you never know what you’ll end up with. I don’t know much about it but it seems like fun.