Sure. Here's the recipe.
I brew the tea in my coffee pot. (After cleaning it really good). But the recipe calls for instant tea.
5 table spoons instant tea.
(I used 10 Earl gray tea bags)
1/2 pt white grape concentrate
( I didn't use the white grape. Wanted it to taste like tea. Not grapes.)
Water to a gal
2 1/2 lbs sugar
( I used honey too. At the end.)
1 tsp acid blend
1 tsp nutrient
1 campden, crushed
1 pkg red star bread yeast
Brew the tea in a pot. Pour sugar in primary. Pour tea over sugar. Stir thoroughly.
Water to 3/4 gal. Add all other ingredients. ( except yeast.) Check SG. ( I had mine at 1.060. Kinda low.) But it says it should be 1.095 to 1.105. ( I brought mine the rest the way up with honey.) Make a yeast starter. After 12 hours pour yeast starter in. Stir like crazy. Cover with cloth for 3 to 5 days. Stirring every 12 hours or so. Twice a day. When SG drops to 1.040 siphon wine off sediment into secondary fermentor and airlock. When ferment reaches 1.000 ( about 3 weeks) siphon off sediment into clean secondary. Airlock. Siphon off in 2 months and again if necessary until clear before bottling.
I just made mine the first of this month. So I really have no ideal how its going to be. But it smells really good off the airlock. Hope this helps ya. There are coffee wines that are done the same way too. And the next one I do. Ill use D47 or K1V-1116 instead of the bread yeast.