Steep chopped fruits in Vodka for >= 15 minutes. Strain and retain vodka.
Steep spices and orange peel in retained vodka for approx 10 minutes. Strain spices/peel and add to primary fermenter. Discard used/spent vodka, or use however you wish (no longer needed for this recipe).
Steep Oak Chips in Port Wine. Add only oak chips to Primary Fermenter. Discard spent wine and add 2 to 4 oz of fresh port wine to fermenter.
Wyeast American Ale Yeast can tolerate ABV up to 11%.
Will Consider lactic acid titration with 240 ml of fermented beer, then extrapolate to 5 gallons. Reason: Time--I don't have 6 or even 2 months to develop a sour with little residual sugars.
Primary Fermentation: 3-4 weeks.