Are you planning on bottling or kegging? Do you want the final mix to be still (no bubbles) or carbonated (bubbles)?
I've been researching this. Some common responses are going to be that you should just mix vodka and iced tea and throw it in a bottle. I, for one, prefer a more DIY approach.
I'd like to steep the number of tea bags (or brew a concentrated 5 gallon batch with an appropriate amount of loose leaves) in 180*F water for about 10 minutes. I'll top off with honey, lemons, mint, whatever added flavorings I wish, along with enough simple syrup (water + sugar boiled for about 5 minutes) to raise OG to about 1.050 (6.5% potential ABV). I'll ferment to completion (probably with wine yeast).
If I plan on kegging and bottling from the keg, I'll backsweeten with Splenda. Alternatively, I can stabilize the mix (stun the yeast) with potassium sorbate and sodium metabisulfite (campden tabs), let it sit for a week, then backsweeten with sugar.
If I plan on bottle conditioning, I'll have to backsweeten with nonfermentable sugar (like Splenda from above) or lactose (will taste weird in iced tea), add priming sugar as usual and carbonate in the bottle.
I know I've missed something in the process. I've never stabilized and backsweetened with real sugar--anyone with more experience on this aspect wanting to chime in?