I brew like you and here’s some advice:
The EC1118 is a great and cheap yeast but it leaves very nasty and loose lees (the stuff at the bottom).
You have to be very careful not to disturb the lees- especially when pouring- and you’ll end up throwing the last 2 cups or more away.
Munton’s ale yeast is only 20 cents more for a packet.
It’s lees are not offensive and are easier to keep out of your glass. I switched to Munton’s for my small batches.
Pour a cup of juice out, add up to a cup of sugar and shake well. The air is good for the yeast. Then add a big half-teaspoon of yeast per gallon.
Put in a cool place where it will be undisturbed and drink after 10 to 14 (or more) days. It just gets stronger, less fizzy and less sweet the longer you wait.
In warm weather I tape the loose caps on the bottles with cheap paper packing tape to keep the bugs out.
Just a question, I have noticed some *very* yeasty grapes lately at the supermarket, on some of the bigger grapes. Would it be worth the effort to grow those naturally-occurring yeast strains?