Christmas Pudding: How long is too long to soak fruit?

I was foolhardy and started to prepare my Christmas puddings the day before my new pudding bowls were due to arrive... Something has gone terribly wrong with that delivery, and I am still pudding bowl-less and preparations have stalled.

As a consequence 300g raisins, 300g sultanas, 200g currents, and 150g of cherries have now been soaking in 500ml of stout and quite a bit of cognac for 9 days and counting.

My concern is that at some point that fruit must become unusable. When might that be? Has it already happened?

It's been covered in clingfilm and has been kept cool, but surely the stout (if nothing else) is going to go bad at some point.

What do you think? Is it for the bin, or on the contrary is this a going to make them taste great