Brewing alcohol help? flavored moonshine?

My plan is to use a can of concentrated juice (thawed with corn syrup, and other sugars in it, no extra water added) with a tablespoon of bakers yeast and let it sit for a month or till bubbling stops. strain it to remove yeast settled at bottom. then i was then going to sample the mix and see how it tastes if not satisfied with strength i am planning on freezing it and draining out everything that doesn't freeze. any tips or changes i should make? is there danger involved with this process? i wouldn't think so because there is no still required and i don't think it would create dangerous amount of wood alcohol at all.