ingredients will make 2 gallons.
2lt-white grape juice.
1-cup of strong black tea.(no leaves or bag)
1tsp-GP wine yeast compound.(1 tsp per DJ)
Method: dissolve only half of the sugar in 1lt-water and leave to cool,then divide all the ingredients into 2 demijohns,fit airlocks and ferment for a week then add the rest of the sugar as cool syrup,top the demijohns up to the neck with cool water fit airlocks and fully ferment out.
Note: when fermenting as stopped rack and mature for at least 6 months.
I leave mine for about 12 months.