Ginger wine question

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T.H brew

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I followed a recipe in a book for ginger wine, for one gallon 1.5kg Demerara sugar .25kg saltarnas (I used reasons stupid home devivery messed up) 100g ginger, 4 lemons zest and juice, yeast (i used a plain white wine yeast) and nutrients.
I took a sample for my hydro reading then added the yeast.
When I put my hydro in my sample it was nearly off the scale.1.126. It looks like using the plain whine yeast will leave me with a very sweet brew.
Since I've used a standard yeast is it to late to use a higher alcohol yeast to take the sweetness away?
 
it's not - but see how far it goes for now, and if it slows down add a high alcohol yeast then. make sure you use a wine yeast, none of that turbo ****.
 
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