Add 4 litres of water to a large saucepan and bring it to the boil.
Once the water is boiling, turn it down and add the sugar, stirring it until all of the sugar has dissolved.
Add all of the teabags to the simmering sugar water and stir, making sure all of the teabags have been submerged in the water. (be gentle not to split any of the teabags)
Turn off the saucepan, put the lid on and leave the tea bags steeping in the liquid until cool.
once the pan has cooled, take the lid off and remove all the teabags with a sterilised spoon.
Add the cooled liquid to the Demijohn using a funnel and place the airlock in.
Once the liquid is between 20-25c add the yeast.
Now your wine can start fermenting, for best results keep it in a warm dark place without fluctuating temperatures like an airing cupboard.