Cran-apple wine

[tophat]

I'm thinking about, for my next batch, making some of the recommended cranapple wine. Having a look at the ingredients, I noticed that about every brand of cranapple juice at the grocery store had a very small amount of juice and a large amount of sugar. As a juice, that makes it of lesser quality than a pure fruit juice, but this might not be the case for fermenting. However, I do happen to have some cranberry and apple juice already on hand, home made from the fruit, without any of the additives or sugar. A general rule of thumb with cooking is that, if you start with higher quality ingredients, you'll get a better product; and I assume in this instance there's a good chance I might at least get a better fruit flavor, since my beverage will have more juice per liter to start.

Obviously people do enjoy the off the shelf cranapple wine; anyone know if I'd be likely to get a higher quality product by mixing the juices and adding sugar myself?