I got 10 lbs of fresh blueberries this summers from a Kiwanis sale and froze them to make wine which I did this past weekend. I only made a 3 gallon batch because I plan to make skeeter pee on top of the lees after I rack to secondary. I added six lbs of sugar for an OG of about 1.090 and used Montrachet yeast.
I had no idea what additions to use so I kind of went off of other recipes I've seen. I added a crushed campden tablet when I mashed up the blueberries (I used a potato masher). Gave that time to sit and added 1 tablespoon acid blend, 1 tablespoon yeast nutrient, 1/2 teaspoon of wine tannin, 1.5 teaspoons pectic enzyme and a teaspoon of yeast energizer. I dissolved the sugar in water and added it to the blueberries hot. Not sure if that was a good idea, as it may have "cooked" the berries a little. Then again, maybe that's not such a bad thing.
I pitched the Montrachet after 24 hours - it's been a few days now with no airlock activity, but the room smells like fermentation. It may have gone to town while I was at work.