My stepgrandfather used a similar process to make beet wine with bread yeast. It had a flavor profile that took some getting used to. It paired well when playing botulism roulette with poorly smoked venison sausage, burnt suckers, and spoiled milk curd patties cooked on a hot tin roof.
(And he was the one who was considered to be able to cook in that house.)
I learned that the process is sound though and when you stumble on the combination of yeast and ingredients that match your palate its rare that from a 5 gallon batch much more than a bottle makes it past all the necessary quality control samples.
Apparently your grandad knew Myron
All the old guy’s and girl’s made their own hootch, sausages, pickles and fun