You need to avoid any juice that has preservatives in the ingredients as they kill the yeast, some say boiling gets rid of it but having done this when making a Ribena wine when i first started out i am not convinced, it took weeks to ferment to 1020.
There is a thread about "summer fruits" style turbo cider here -
I use a litre of White grape juiced and a litre of apple/raspberry in my juice wine and even though the raspberry is only 6% you can taste it, i assume with this combination you are after a strong taste.
penguin army ... just to derail your thread a bit, can you tell me about your Chilli wine?
I'm expecting a huge crop of Chillies this year and would be interested in your recipe.
I have a DJ in the cupboard with Chilli and Chardonnay in at the minute (it was the remains of a 30 bottle kit after a half interested racking), which might be nice for cooking.