Tea Wine

Ingredients
1 gallon tea (I usually use 16 tea bags per gallon)
0.5lb raisins
3lb sugar
2 lemons
yeast

Method
Dissolve the sugar in the tea. Chop the raisins, and add these to the tea, along with the
juice of the lemon. Pour the mixture into a clean bucket and cover the bucket and
leave to cool. Once it's at room temperature, add a teaspoon of yeast to the bucket.
Leave the mixture for a week, stirring daily. Strain the liquid to remove the raisins,
and pour into demijohns, sealing with a fermentation lock. Leave this until
fermentation has stopped, then bottle it. The wine is usually ready to drink after a
further 2 months.