Here is a recipe I have used before.. Turned out good..

Summertime Blueberry Wine
Makes 5 gallons (19 L)
15 lbs. (6.8 kg) blueberries
9 lbs. (4 kg) sugar
2��"3 cups grape concentrate
(optional ��" this will add to the
wineâÂÂs fruitiness)
2.5 tsp. acid blend
2.5 tsp. pectic enzyme
3 tsp. yeast nutrient
0.18 oz. (5 g) potassium metabisulfite
(approximately 150 ppm SO2)
2 tsp. potassium sorbate
1 tsp. tannin
Yeast (Lalvin EC1118 or
Lalvin 71B-1122)

1. Crush the blueberries.
2. Add the water-sugar mixture and enough water to make 5 gallons (19 L). Add potassium metabisulfite. Cover and let sit for two days.
   3. Add sugar, if necessary, to reach specific gravity of 1.090.
   4. Add the tannin, acid blend, pectic enzyme and yeast nutrient. Stir everything to blend.
3. Maintain a constant fermentation temperature range between 70��"75 ðF (21��"24 ðC).
4. Add yeast to the must.
   7. Stir the floating cap of fruit pulp into the fermenting must twice a day during fermentation.
   8. Fermentation will continue for approximately 14 to 21 days. Take notice if the bubbles in the airlock have gotten very slow ��" that is a good sign that the fermentation is coming to an end. Use your hydrometer to monitor and make sure that the fermentation has stopped.
   9. Use a mesh bag to extract the juice from the blueberries in the must. Rack the remaining juice to a carboy, leaving the sediment (lees) behind. If possible, move the wine to a cooler place, like a basement, to clear. Rack the wine at least two more times before even thinking about bottling it. Add another Campden tablet to the wine after each racking. The wine should age at least three months

I have been making blueberry wine for a couple of years now and my favourite batches have been heavy on the berries 18 lbs+ and have been fermented using Montrachet yeast.

I make berry wine using the same amount of berries in volume as desired finished wine amount. 1 gallon blueberries = 1 gallon wine or 5 galls blueberries = 5 gallons wine. I keep them in the freezer and add to it as I pick, until I have enough. Works well. I freeze everything first anyway, breaks down the cell walls and releases more juice.

How much sugar depends on what you want the alcohol percentage to be in the finished wine. You need a hydrometer for that.

I can give you more info with a bit more info from you. Has she made wine before? Is she using a juicer? I she using a hydrometer? Do you want it organic and, if so, do you have a dark, very cool place to store it?

I have made many dozens of gallons of wine from many different things. I had a "wine garden" at one time. Other wines that I have made: lilac, dandelion, strawberry, raspberry, blackberry, wild grape, choc mint, apple, crab-apple, rhubarb, ground cherry, rose petal (my favourite), sugar snap pea pod, and many more over the years that I can't remember right now. Some I made again and again, like the rose petal. Others not good enough to do again, i.e. sugar snap pea pod.

Different blueberries have much different acid content.My first batch I used a recipe similar to yours with the acid additives which gave me a ph of 2.7.I had enough berries to make another 4 gallon which raised the ph to 3.1 which was still a little tart.When making wine it is very hard to go by a recipe for adding sugar as fruits and berries have varied sugar content so one should always use a hydrometer to determine how much sugar to use.