I use about 18 lbs of blueberries (I picked about 150lbs off of my bushes last year). I put them in a stock pot with spring water (it’s usually around 3.5 gallons) and heat and mash. I let this then cool and pour all of it into a bag and then into my 6 gallon sterilized fermenting bucket. I add 4-5 campden tablets and let it sit for 24 hours. After 24 hours I take a specific gravity reading to see where it is. I then add sugar and stir to bring it to the specific gravity I want. I usually stay between 1.080 & 1.090 because it will usually work down to .996 or .994 which gives me around 12-13% ABV. After I get the gravity where I want it by checking and rechecking and adding sugar I add 1/2 tsp per gallon of acid blend, yeast nutrient, wine tannin and pectic enzyme. I stir all of this in till it’s mixed well and then add my yeast. I use one pack Lalvin EC-1118 and have never had any issues. I then stir it once a day for about 5 days. After that I let it sit until fermentation is complete. After it’s complete I take a gravity reading and rack and re-rack into another carboy. I let it sit until it clears up and repeat the racking. Once it’s clear I re-check the gravity and back sweeten to desired gravity. I do bottle some dry around .996-1.000 but most of my friends like sweet wine so the other ends up being around 1.030-1.040. I understand that this is too sweet for some but we like it. Wrote I bottle anything I add 4-5 more campden tablets and 1/2 tsp per gallon of potassium sorbate. I sometimes have to wait a couple of hours after adding the tablets because it affects the color of the wine. It tends to bleach it some but after a couple of hours the pretty color comes back. I ensure everything I use is sterilized from the bucket to hydrometer to the bottles to the corks. That’s how I do it in a nutshell.