Tonight, I just started a 6 gallon batch. I'm a complete noob at this (4 gallons of apricot racked into the secondary at the moment), so, use my recipe at your own peril:
18 pounds fresh picked blueberries, frozen, thawed, smooshed.
11+ pounds sugar
1 tsp tannin
1+ a bit tbsp yeast nutrient
1+ a bit tbsp pectic enzyme
1+ a bit acid blend
6 campden tablets
Topped with water to 6 gallons + a little bit to make up for what I predict will be left after squeezing out the bag of blueberry skins
Red Star Pasteur Red yeast (per some chart at the brew store - I haven't added it yet)
I can let you know how it tastes in a few months.
(And, if anyone knows how/why I screwed up - let me know, especially if there's a way to fix it.)