If you have yet to add the sugar, then THAT is the OG!!!
I can't imagine where it would end up after adding 15 pounds of sugar!
This is VERY high! 1.132 equals a Brix of over 31!
Ripe grapes are considered ideal at a Brix of 22, which = 1.0982.
There must be something else at play here, the acid I guess, to yield such numbers.
Are you fermenting with all of the skins and pulp in the fermenter, too?
I need to study this further.