I did a hard cider that finished at 16%. Apple juice + table sugar, distillers yeast, and twice the recommended dosages of yeast nutrient and yeast energizer. It took about 4 months for it to be drinkable. Time to FG was only about 8 days. I don't have the gravity info anymore, just some cider bottles with the abv on it.
I also did a blueberry wine that ended up at 18.7%. 1 quart blueberry juice + table sugar to 1.160. It was a 1 gallon batch. Same distillers yeast, same nutrient additions. FG was 1.020. That batch went skunky, a couple of pennies and some degassing fixed that though. That took about 2 months to be drinkable. Fermentation time was 15 days to FG.
I don't have any temperature control equipment.
It seems to me this could end up drinkable.
EDIT: I did the cider in August and the wine in October. So the ambient temperature would have been around 85 for the cider, and 75 for the wine.