Yuur wine will likely end up with a strong alcoholic punch, given high alcohol tolerance of your yeast strain, so in theory all sugar will be converted (SG of 1.130 yields approximately 17% alcohol by volume). In practice, even 18% tolerant yeast strain does not always ferment to dryness, which can happen for various reasons, in which case some residual sugar will remain. Moreover, many yeast stains will not start fermenting at such high sugar concentration as you have now.
If high alcohol is not what you aim for, you can decrease your SG by diluting the wine with a certain volume of acidified (tartaric acid) solution that approximates your wine's pH. While not the best way out of the situation, as with dilution you tend to lose the intensity of flavor and/or color, if applied in moderation it can help prevent high alcohol concentration in the finished wine. But don't go too far either: I would say decreasing the SG to just above 1.100 should be sufficient with only minimal flavor/color trade-off. To make sure you don't mess up your whole batch, the best way to approach this is with bench trials. Figure out the proportions that work for you and then apply them to the entire batch.
Good luck.
