Yes you can make a 5% alcohol beverage, I would call it a cider or a sangria not a wine.
Alcohol wants to further break down when oxygen is present. If it is only oxidation it produces acetaldehyde, ie sharp burn note in the back of the throat as you swallow. As
@jgmillr1 notes we use metabisulphite to prevent (slow down) oxidation.
YES,,, From the micro point of view alcohol is a sanitizer, therefore less has a chance to grow with higher levels of alcohol. Under 4% is considered inadequate for microbiology. if you make a natural cider, ,,, ie drink it in a year. ,,, A natural beverage above 10% is considered stable, however we can completely stop micro issues by sterile filtering at half a micron. As a reference point port are 18% and covid sanitizer is 60%.
Acid helps with stability if you can drop the pH below 2.8 or 2.9 you should stop growth/ have a stuck fermentation. Stability is a combination of several factors, again as mentioned above sorbate will be more effective, also SO
2 is more effective so, ,,, the preservative system is a balance of over four ingredients. we manipulate.
Thin? ,,, as a wine judge water makes a wine thin and glycerin (a yeast byproduct) makes a wine thick or More fruit solids give thickness, ,,, a crop year with limited rain will give higher solids which translates to viscosity or as a lab bench person just add a 40 pound pail of frozen concentrate to the tank.