Combing through all the blueberry wine recipes (most recently in the new issue of winemakermag uses boiling water),other recipes use cold. I've always used cold water with marginal color. Can anyone comment on experience using hot boliing water/sugar mixture vs. a cool water addition. Just a thought, recently my wife's blueberry pie out of the oven, the color was as dark as ink. Would hot water help the color and favors? Getting ready to start 5 gals w/18# BBs.