I bottled my 18 month old Flanders Red on tart cherries at 1.012. But I also pasteurized the bottles just in case of bottle bombs. Must have worked, that beer took 1st at the Indiana State Fair in Fruit Beers.
Most important advice I can give you: don't go on looks, hydrometer or smell alone. Use a combination of those things and TASTE it. It's ain't gonna bite.