I make homemade blueberry wine without clarifiers, preservatives, or anything but berries, sugar, purified water, and a touch of yeast since blueberries are too slow to start on their own without it. I just bottled 5 gallons last week. Is blueberry wine good for anything besides lowering cholesterol?
I know blueberries, and all berries to one degree or another, are packed with nutrition. I do not know if making wine does anything to them; or how much would have to be drunk so much to get some kind of oomph that one would be “impaired”. Which of course is different for everyone. But it certainly couldn’t be bad, especially if “quenched” as taught by Hildegarde of Berman (sp?) She was an incredible woman, I have a book with many of her remedies. A true Renaissance woman. Learned in medicine, an artist, musician, and a mystic - head of a monastery of nuns in Germany, and leaders and kings would visit her for advice.
She recommended red wine in particular, a small glass, quenched - which meant pouring boiling water into it, and then drinking. I can’t remember how much water to wine. I can find out if you want to know.