I think everyone already covered everything I wanted to say: yes you can let it sit on EC-1118, no you can't tell if your fermentation's done by taste and visual observation, you can blend it but you might not want to blend all of both batches, you might actually want to see the varietal differences between the honeys, no I wouldn't risk bottling something two months old without hydrometer readings to confirm that fermentation is done, and impossible to tell whether the time for aeration is done without tracking it with a hydrometer.
And also search for "bottle bomb". Dangerous.
Originally Posted by TheAlchemist
You CAN make decent wine without all the fancy equipment and additives (see Joe's Ancient Orange Mead). And grapes really are uniquely suited for fermentation. But if you use a cultured wine yeast, it's going to give you more consistent results from one batch to the next. Now, if you're turning grape juice into wine, it's a better bet that it's got enough nutrients in it for the yeast to finish the job within a reasonable amount of time, and it's also not going to be a really high level of sugar that the yeast might have problems with the way they might when we add too much honey, even the wild yeasts should be able to handle it. So I could see doing it that way, although if you HAVE a hydrometer, there really is no good reason not to use it, even if it's just to figure out how potent your stuff is and whether it's safe to bottle. But once you get to other fruits and honey, all bets are off on whether it's got enough naturally to let the yeast finish the job and it becomes more important to be able to track the progress of your fermentation, especially if you want to know when to add nutrients or when you should quit aerating.
Originally Posted by maykal
The brandy will have been distilled or fortified with something distilled, so it's not at risk for bottle bombs because the alcohol level will be too high for continued fermentation. But as said before, grape wine's pretty easy to ferment, and like TAKeyser said, wiht the grape harvest, they probably have enough time for it to finish the job, and the natural cold-crash won't hurt either.
Originally Posted by maykal
If you want to go minimalist, you will need more time for aging in secondary, as you will never be sure about the state of your fermentation and for safety's sake, you'll want to let anything stronger than beers age a year before you bottle.
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G