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.

If you ever have the option of drinking this popular Chinese spirit and you can respectfully decline without offending someones honor or bringing shame to your house, you may want to do just that.