Apparently I lost track of this post and found a recipe that says to add 2% salt to prevent bad bacterias/mold from growing.

It did prevent molding, but oh my it is so salty! I guess that's fine if I'm flavoring potato chips, but it has limited use, that's for sure!

Also, what is the difference in recipies for turning blueberries into alcohol versus vinegar? Is it just more sugar? Less air?

If it's the sugar that turns to alcohol, could you just skip the fruit and let sugar water ferment? I really don't understand this process...