I don't know that recipe, but I've been making wine for 30 years, and I've never heard of such a thing. I'd get some campden in there right away, as earlier I just assumed you had added it. Then pitch the yeast 12 hours after that. You will have a problem if there hasn't been any campden added or the berries haven't been pasteurized.
Try one of these recipes (from Jack Keller's wonderful site):
His recipes are for one gallon, so just size up x5 for 5 gallons, etc, except for yeast. One package of yeast is fine for up to 6 gallons.
BLUEBERRY WINE (1) [Full Bodied]
2 lb. blueberries
1 lb. raisins
2 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1 gallon water
crushed Campden tablet
wine yeast
Bring water to boil, then set aside. Wash and crush blueberries and put in primary fermentation vessel with all ingredients except yeast. Add hot water and stir to dissolve sugar. Cover well and allow to cool to 70-75 degrees F., then add yeast. Stir daily for 5-6 days or until specific gravity is 1.040. Strain out fruit pulp and press. Siphon into secondary fermentation vessel and fit fermentation trap. Rack in three weeks and again in three months. When wine is clear and stable, rack again and bottle. Allow a year to mature. Improves with age. [Adapted from Stanley F. Anderson and Raymond Hull's The Art of Making Wine]
BLUEBERRY WINE (2) [Full Bodied Semi Sec]
2 lb. blueberries
1/2 pt. red grape concentrate
1-3/4 lb. granulated sugar
1/2 tsp. pectic enzyme
1-1/2 tsp. acid blend
1/2 tsp. yeast energizer
1/2 tsp. wine stabilizer
7 pt. water
crushed Campden tablet
wine yeast
Wash and crush blueberries in nylon straining bag and strain juice into primary fermentation vessel. Tie top of nylon bag and place in primary fermentation vessel. Stir in all other ingredients except yeast and red grape concentrate. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and daily stir ingredients and press pulp in nylon bag to extract flavor. When specific gravity is 1.030 (about 5 days), strain juice from bag and siphon liquor off sediments into glass secondary fermentation vessel. Fit fermentation trap. Rack in three weeks and again in two months. When wine is clear and stable, rack again, add stabilizer and red grape concentrate, and bottle. Allow a year to mature. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]
If you don't know his site, I highly recommended starting with the "winemaking basics" page, where he explains things that aren't always in recipes but we always just sort of know if we're winemakers.
http://winemaking.jackkeller.net/basics.asp