James,
My recipe goes as follows:
12 lb. Clover Honey
1 1/2 qt. Blueberries
Zest & juice of 2 lemons
3 heaping tsp. of black tea leaves
Water to 5 gallons
K1-V wine yeast
I use the blueberries of the previous season. Having been frozen, they are quite soft. I put enough water on heat to blend the honey and add all the ingredients, except the lemon juice. I simmer it some, which aids in breaking the bueberries down more, which really isn't neccesary, but I do it anyway. After the must cools, I add the lemon juice and yeast. I stir the wine each day or two, for approximately 5-6 days, at which time I pour the wine to secondary, straining the berries out with cheese cloth. Racking at approximatley 30 & 60 days. At the 60 day racking, I may or may not add more honey to taste.
It turns out a very light Melomel with adequate and pleasing blueberry flavor. Or, I should say, pleasing to me.
Good luck.