Update

I racked the pineapple wine after a month in the secondary with a PA of - 3% and a total ABV around 13%.
The blueberry wine continues fermenting, bubbling steadily after a month.
The citrus wine (3 weeks in) has about stopped bubbling but hasn't started clearing yet.
The tart cherry wine is still bubbling briskly after a week in the secondary.

Blueberry Wine, Day 12

I went ahead and racked to the secondary. PA is still 4.5%

Purplish, but not grapey

Bubbling slowly . . .

Blueberry Wine, Day 4

Yesterday I added the sugar, acid, nutrient, then twelve hours later I mixed in a crushed campden tablet.
I measured the potential alcohol at 13.5% and today I pitched the activated Red Star Pasteur Red dry yeast.
Looking good, meanwhile the pineapple wine keeps bubbling gently along . . .

Blueberry Wine, Day One

As the pineapple wine bubbles away in the secondary, I start a new batch. This is the recipe I'm using (cobbled together from multiple sources):
50 oz. Frozen Wild Blueberries
9 oz. dark raisins, soaked in warm water, then chopped in the blender.
1 pkg. Red Star Pasteur Red dry yeast
3 1/2 quarts of water (including the raisin soaking water)
2 lbs sugar
1 1/2 tsp Acid blend
1 tsp Wyeast yeast nutrient
1/2 tsp pectic enzyme.

Wild Blueberry Must

I started today by bringing the water to a boil, then pouring it over the blueberries and chopped raisins which are in a straining bag in the primary fermenter.
I'm going to let that steep, covered for two days before I continue with the rest as recommended in an article by Jack Keller in the August/September 2013 issue of WineMaker.
+Jack Keller