Definitely not traditional. I started playing around with it a few years ago when I was attempting to "condense" some maple syrup into vodka. The vodka didn't work out well, (with limited free time I need to pick my hobbies and being good at "condensing" alcohol bearing liquid is an art form that I'm not willing to dedicate the time to mastering) but I found that I somewhat enjoyed the taste of the pre-finished product. Ever since then I mix up a batch or two each year with different syrup/water concentrations and different yeasts in an effort to refine the finished product.
As far as a process goes, I'm a pretty simple guy. Syrup, water, and yeast, mix, and let sit with a bubbler. I started this batch back in April/May and honestly forgot about it until I found it while I was cleaning the barn last weekend. This batch was 1.75 gallons of syrup to 3.25 gallons of water, with a turbo distilling yeast. I have yet to open the other bucket, but it was made with the same syrup/water ratio and a champagne yeast. I'm somewhat eager to see what the difference in flavor will be between the two.
I wouldn't say that it's "good" wine, and I'm sure a sommelier would probably puke if he drank some, but I like it well enough and it makes your head spin after a glass or two. Besides, we usually have more syrup than we know what to do with every year so it's kind of fun to play around with it. I'm going to cut the ratio back to 1.25/3.75 on the next batch and see if I can dry it out a little bit.