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While the recipe has you simply place the blueberries and sugar in the primary fermenter and then top with boiling water, I find it helps to use a wooden spoon or potato masher to muddle the blueberries into the sugar. Slightly sweet, it is a match for fruit pies, chocolate cake, ice cream, and soft, creamy cheeses.” The author describes it as, “One of the most interesting fruit wines…The basic recipe produces a fruity, easy-drinking, nicely balanced wine. This recipe is adapted from The Home Winemakers Companion. Once the freezers full and you’ve made your fill of blueberry jam and muffins, there’s often still enough to fill a carboy with homemade blueberry wine. They take a while to come into production, but once they start, crops can be huge. There’s an old saying that the best time to plant a blueberry bush is 5 years ago.