I just read this whole thread. I am also new to wine marking and brewing. However, I do live in South Texas and iced tea is required to survive the summer, and I make outstanding ice tea. So, take this for it's worth.
I figure you guys are going at all backasswards. I ain't never drank no ice tea that was worth a flip after a month. Why don't you brew a gallon of sugar water and pitch the yeast. Let it work. When it's finished, make a gallon of double strong double sweet iced tea and mix the two together. You may wind up with something don't look or drink like muddy creek water.
After all, what is the point in making something that don't taste like iced tea? Heck, I think you would be better off if you just bottled the juice and added it your sweet tea when you was ready to drink it....now you are gonna have the good tea flavor. Like I said, I don't know squat about wine making or brewing yet....but, I was weaned on good ice tea!