So I’m starting a 5 Gal blueberry wine today. Just wondering if anyone else’s blueberry wine came out good? I started with 15 pounds of frozen blueberries, 5 Campden Tablets, Pectic Enzyme as directed, Acid blend (1 table spoon) saw this amount on YouTube. 10 Pounds of sugar. Haven’t tested SG yet. Wanted to wait until tomorrow before I pitch the yeast to see if I needed to add anymore. If anyone has any other tips during fermentation or after... let me know! Thinking about trying to ferment this a little cooler to keep the fruity flavors and aromas.