Nice backtrack.

Not for the purposes of safety and sanitation. Dilute even 15% ABV wine (the high end) with contaminated water and you end up with a contaminated low ABV wine-flavored drink. Natural fermentation doesn't generate insta-kill levels of alcohol, it was the boiling of the wort or must that made dodgy water safe, the fermentation just kept it that way for longer.

You're clearly out of your depth on this topic.