Mojito Wine

I'm going to make this Mojito wine this weekend most likely. It's in the skeeter pee tradition of making a high acid citrus (traditionally lemon) wine using the lees from a more traditional wine that would normally just get dumped.

The reason for using the lees is that its sort of a super starter of tons of yeast cells that are (for the most part) still active. Thus you have a better chance of getting a highly acidic must to start (and continue) fermenting.

6/17/2010 Update:

I made the wine and it is fermenting away quite well. I tweaked the recipe posted by Wine Making Fool. After making his recipe I felt that the lime and mint flavor were too light, especially in the face of the cherry rhubarb yeast slurry that was lending it's own flavors to the wine. I added an additional 8oz of ReaLime juice and a few drops of Mint Extract when the gravity had gotten to around 1.05, we'll see how it turns out.