Blueberry wine

Started a blueberry wine using 15lbs of frozen blueberries purchased at Sams:
Makes 5 gallons

• 15 lbs.  blueberries  (frozen in 3lb bags)
• approximately 9 lbs. sugar (1.090 SG)
• 1 can white grape concentrate to add extra body
• 2 tsp. acid blend
• 2.5 tsp. pectic enzyme
• 3 tsp. yeast nutrient 
• 1 tsp. yeast energizer (blueberries can be difficult to start the ferment)
• 1 tablet per gal. potassium metabisulfite
• 2 tsp. potassium sorbate (at finish if sweetening)
• 1 tsp. tannin
• Yeast (Montrachet)

1. Added frozen berries to 5 gallon primary and covered with enough water to cover berries and crushed
2. dissolved about 8 pounds of sugar in a small amount of water and added to primary then added water to just short of the 5 gallon mark (stirred well and tested SG)
3. Added 1 can of Frozen grape concentrate and dissolved another pound of sugar to bring SG up to 1.090
4. Added K-meta , stirred well, covered and let sit over night
5. Next day stirred again and added pectic enzyme, tannin, acid blend, YN, and YE.
6. After 5 hours I poured the yeast slurry/starter onto the blueberry must which had been sitting covered.
  Used the yeast slurry from the mojito that I racked that morning to make a starter. I added a 1/4 tsp. of Yeast nutrient and 1/8 tsp. of energizer and a tbs. of sugar to the slurry and sprinkled new yeast as well. The idea was to avoid a stuck ferment caused from the blueberries natural anti-yeast characteristics.
   I had about 3/4 gallon of fresh steamed blueberry juice in the fridge that I had used part of to flavor a Melomel and so I will use this for topping off after the first racking as well as a flavor pack addition to the finished wine.