I had to come in on this one, having just arrived today I realise it's a bit late, but...
You CAN keep the lees going. CJJ Berry talks about it in his beginners book and I've tried it successfully.
What you need to do is decant whilst the wine is still occasionally plopping. Pour the lees into a sterile container (bottle or jar), add a little more fruit juice - anything will do, or at a push some sugar, then keep warm for a few hours until it starts frothing. Voila working yeast. Apparantly as long as it hasn't completely died this will 'refresh' it and it can then be kept in the fridge covered with cling film.

I am exploring self sufficiency and was worried about buying yeast, but this solves the problem.
I also experiemented and made a loaf of bread using yeast made from the lees of parsnip wine. It worked very well. I added some raisens just in case, but you couldn't taste anything from the wine. I feel a lot happier now I know I don't have to rely on the Capitalist system.
All I need now are some bees for honey and we are laughing.

All the best