Two weeks ago I started a 1 gallon batch of Welch's . I decided to try it with the juice in cartons because that's all they had on that day. I used two 64oz cartons and added 1.25 lbs of sugar. Well I was going off a concentrate recipe and now I am thinking that I should not have added so much sugar. I got the concentrate recipe off Jack Keller's website but didn't realize that he also had a recipe for non concentrate. I did something kind of dumb; I forgot to get a specific gravity reading from this batch before the fermentation. I think I put way too much sugar in it because the wine has stopped fermenting and I cant get it to start again(despite numerous attempts) and the gravity is currently 1045. I used my VinoMeter to measure the alcohol and it reads at 16 percent, though doesn't taste that strong. I know the VinoMeter may not be accurate due the sweetness of the wine.
Any suggestions, what would you all do in my position.?
Should I stabilize it and bottle it as a very sting wine cooler? Should I dilute it with more grape juice and start the fermentation again, turning the one gallon batch into 2 gallons or something?
Thanks,
David