I know this thread is old, but I do not see another related to this wine.
Here is my rather screwed up story of making this wine.
I started the recipe on 11/25/12 with a O.G. of 1.114 and used a Lalvin D-47 yeast. Life promptly got in the way and I walked around the primary fermenter for two years (yes, years). I did not pull off the fruit or rack the wine off the lees. On 11/6/14 I finally racked to a 5 gallon carboy and half filled a 1 gallon carboy. On 11/26/14, I bottled the wine and parked it in boxes. The final gravity was 1.034, so the fermentation must have stuck. I used zorks to cap the bottles. I had very low expectation for the finished product. The small taste at bottling was decent for a sweet wine, but tasted a little thin. On Wednesday (12/3/14) I opened a bottle to taste. I was surprised to find a clear, clean, sweet berry wine with no off favors detectable through the residual sugar. (They are probably there, but the wine is sweet enough to send a diabetic into a coma.) In spite of this, the wine is very drinkable. I have included a couple pictures.
Not sure what the moral of this story is -- Never give up until you've drank at least one bottle?