Well hold on there Josh. Many yeasts will work just fine for winemaking (not only Lavlin EC-1118). Active Dry yeast is actually very common in making prison hooch type wines (such as cider). While it won't create a perfectly refined wine, it will create an alcoholic drink that you can enjoy.
Marshall, you did in fact make several rookie mistakes and I do think you should read up on proper winemaking. However, since you're 2 weeks in, lets work with what you have. First of all, you mentioned 8 x 12 oz cans of Welches Grape Juice, boiled in water with added 8lbs. of sugar. Were those cans of concentrate? How much water did you use? What was your total volume when you pitched the yeast? If you had 5 full gallons using only 8 cans of concentrate then your wine will be light on flavor and body. However, that can be somewhat rectified in your case by backsweetening when you are done using more concentrate. So all is not lost.
As for racking (transferring via siphon). You have been in the primary for 2 weeks so your wine is most likely done. Rack it off the sediment now. Where you put it now is up to you. Typically you would ferment most of the way in a bucket, then let it finish in a carboy under an air lock. However, if you're 2 weeks in, fermentation is most likely complete and it sounds like you probably don't have all the equipment to properly finish the process.
So, since this is really a hooch recipe anyway, I suggest siphoning it off of the sediment, backsweetening to taste now (using only more concentrate), then put it in 2 liters or 1 gallon jugs with lids, drink and enjoy! Then you can work on a more refined batch next time.
