Here is a tried and true Welch's frozen concentrate recipe:
4 cans of Welch's 11.5oz frozen concentrate (flavor of choice except white grape raspberry. It ferments to be very tart)
1 TBS or 3 tea bags of favorite black tea (I like earl grey)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (I like lalvin 71b for its tendency for making nice young wines)
This is very simple. Just mix everything together even the tea just loose in the must and only add half your water at first. Shake up and aerate the jug/carboy well. Add the remaining water. Rehydrate yeast per package directions and pitch yeast. This should be finished fermenting in 1-2 weeks. Cold crash if possible and this should be crystal clear with very tightly packed lees in another 1-2 weeks. Siphon off the clear liquid into bottles. Done! If you want a sweeter wine the siphon off the clear liquid into another jug and add 1 crushed Camden tablet, 1/2 tsp of sorbate and 12 hours later 1 can of concentrate. Watch the wine for another week to make sure fermentation does not pick up and then feel free to bottle.
A painting says a thousand words. But a painting while on good mead just looks funny!