1.130 will make a nice strong brew, but it will also stress out the yeast. If it doesn't take off or doesn't start at all, consider cutting it with some water. I normally fill a gallon jug 3/4 full of the wine and add water to fill it. I set that side and add the 3/4 gallon of empty carboy with water. It'll take right off after that. Then when I bottle I recombine the two.