Use a vegetable peeler to remove peel in wide strips from lemon, avoiding the white pith underneath. Squeeze juice from lemon; cover and chill until needed.
For spice bag, place lemon peel and the next three ingredients (through cloves) on a double-thick, 6- to 8-inch square of 100%-cotton cheesecloth. Bring up corners and tie closed with 100%-cotton string.
In a 3 1/2- or 4-quart slow cooker combine spice bag, apple juice, and the water. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Turn off cooker. Remove and discard spice bag. Stir in lemon juice.
Add tea bags, draping strings over sides of cooker. Cover and let stand 5 minutes. Remove tea bags, squeezing gently to remove liquid. If desired, sweeten servings with sugar to taste.