Just made a big batch of fruit layered in a 5 gallon jar - Seckle pears, plums, figs, more figs, grapes white and red, and berries covered with vodka and a touch of simple syrup when the vodka didn't quite cover. It is a thing of beauty and we intend to decant the booze and make cakes with the fruit for holiday gifts . It was so much fun and there is still so much fruit around and I have another big jar so I want to do it again but using wine. I plan to blanch my fruit to discourage wild yeasts and use a fortified wine like sherry or sweet vermouth hoping the alcohol content will be high enough that it won't ferment. Has anyone ever tried this and did it work?