Simmer juice and honey together until honey is dissolved (skimming dross, etc.) If you normally boil, then, by all means, boil. When you turn the heat down, add the oranges and tea in a clean hop bag or something similar (I used a clean cotton sock). Let them steep in warm must for five minutes. Transfer into carboy, let cool to a comfortably warm temp, add yeast, and lock the carboy. Let ferment as a normal wine at a cool temp.

Comments:

Needs to age at least 6 months. Should not need additional sugars or yeast nutrient. Before cutting fruit, dip in sulfite solution or similar to sanitize, and then rinse. Can ferment out fast (11-14 days).

I've tried rasberries with excellent results (though it was a bit beerish until about six months), and cherries, apples, or grapefruit with mixed results.

Source: J. Hunter Heinlen ( This e-mail address is being protected from spam bots, you need JavaScript enabled to view it )
Based on a wine recipe by Tom Gressman
Mead Lovers Digest #171, 10 July 1993