You don't cork wine until all fermentation is done!!
If it popped your corks, you were bottling way to soon..
If you want to bottle a sweet wine like White Zin you either have to kill off all of the yeast with a chemical or run it through a .5 micron filter.
I have done both. Try adding sorbistat-k (Potassium sorbate) at about 1/20 of 1%, it will stop all "good" wine yeasts. If you are a wild yeaster (brave fool),
let it get just about the sweetness you want, chill it to 29F then run it under pressure through a winefilter.
I make 10 to 20 gallons of wine a year, and about 100 Gallons of beer. Then there is the barley wine, but that is only about 10 or 15 Gallons.
Good luck on the blueberry... it is one I have never been satisfied with. I hope you added a portion of under ripe grapes or some wine acids to the blueberries.
Spiced apple, peach, concord grape all work out pretty good for the home vinter.
Banana is one I have not tried ( or even thought of).
best of luck