Welcome to the forum, Gex1983!
Just pitching a yeast that has a higher tolerance into an already fermented must might not do the trick, it's already fairly alcoholic and not very nice for fresh yeast. If you can be patient, Riverat's suggestion is sound, if you make a second batch with 2.5 lb honey (good number, that's right around 12% which is usually about where bread yeast calls it quits) then you can blend it until you get something you like, and then from the proportions, you might be able to figure out a good amount of honey for the next time you make it...
If you were to make a traditional and blend it, you'd want to make sure you stabilize both batches with sulphites and sorbate, just in case the wine yeast in the finished traditional kick up and keep going (because yeast never listen, they won't ferment when you want them to, they won't stop when you want them to...), JAO's gone dry are reportedly quite gross.
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