The initial gravity was unbelievably low before sugar was added. It showed signs of having fermented. The wine didn't ferment anymore. It is very sweet. I think I'm going to have to call it a dessert wine, ....

The initial gravity was about 1.008. I don't know how this could be possible. It looks like the juice was actually fermenting? It seemed to have yeast in it and some alcohol. But I've only had it for a couple of weeks in a cold room (40-50 F). It is hard to see how this could have lead to fermentation. Regardless, I added some sugar to raise the initial gravity to 1.032 and pitched the yeast. It did nothing. I now have a sweet wine. I know at least some people who will like it (if it comes out).

It did not come out. After waiting a very long time I have given it up as lost. It stayed way too sweet. In the end I had to get rid of it. It is a lesson learned.