I know wine is made by fermentation which yeast turns sugar into alcohol. Then I have a question that since blood has blood sugar in it, is it possible to make wine from blood?

My guess would be "no". The concentration of sugar in blood is much lower than in, let's say, a grape; so I don't think it would support fermentation. I guess you could make wine with fruit the normal way and then add blood to it, but why would you want to?

agreed. leaving aside the fat conetnt of blood which would make fermentationvery difficult, the volumes of blood needed would be huge!