Yeah, I had a blueberry explosion. At least, it was limited to inside my fermentation cabinet. I'm planning on brewing a one gallon batch, starting with 3# of Ambrosia honey, a can of Oregon Cherries in heavy syrup, and a Red Star Champagne yeast. After fermentation is complete (in a few weeks) I plan to use potassium sorbate to kill the yeast and sweeten with more cherries and honey to around 1.020. I'm hoping for a semi sweet to sweet mead. The fermentation temp will be 70- 72 degrees. I may use an old MR. Beer jug for the initial fermentation as it's designed for at least 2 gallons, leaving plenty of room for an exciting fermentation.