Add spices at 5 minutes to flameout. Ferment at bottom of range (~68 F) to minimize bubblegum esters.
Add in secondary: Lavendar Rose Hips Maybe hops? IDK
After primary ferment, split into two 25L batches. Blend, pasteurize, and strain 5 lbs blueberries, add blueberry and pectinase blend to one carboy.