At least several hours or several days in advance, combine juice, sugar, cloves, and cinnamon stick in a saucepan. Bring to a boil and remove from heat. Add tea bags to pan, cover, and let sit until cool. Remove tea bags and pour mixture into a covered container until ready to use. When ready to serve glogg, pour the red wine into a saucepan and strain juice mixture into wine. Heat until just hot; do not boil. Serve hot. Makes 6 servings.