Started in March. 1.142@68F
In August, measured 1.089 and fermentation slowed.
Now it's 1.074.
It'll stop at about 1.040, 14% ABV.
So, that projects about .015 per month, giving 22.8 months. I give it 36 months to bottling from now, and maybe 6 months of aging in bottles.
The good part is it's tasty... I have stuff I started, fermented fully, and bottled after I started this stuff; that stuff is just starting to become palatable, while this half-fermented concoction is already palatable. When it's ready to bottle, it should be properly aged already.