Syrup: Add wine, sugar, cinnamon, and cloves to a small saucepan over medium/high heat. Let simmer, uncovered, until mixture has halved in volume, about 45 minutes. Finished mixture should be about 3/4 cup. Let the syrup cool to room temperature (speed this up by setting the pan in a sink full of cold water). Strain cinnamon and cloves from the syrup.

Bottle: Add syrup and orange juice to  fermentation bottles - for every 2 cups of kombucha, use 2 Tbsp of syrup and 1 Tbsp of orange juice (you may not use all of the syrup). Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.

Ferment: For 3 to 10 days, until it reaches the carbonation level you like.

Enjoy: Chill in the fridge before serving, optionally straining out any fibers.