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Another possibility is to simply add your yeast to a cup of the liquid you are intending the yeast to ferment. If that is 1) not too much loaded with sugar (a specific gravity in the stratosphere) and 2)  to which you have NOT added lab manufactued nutrients (which should only be added after the yeast has begun to ferment) then you are getting the yeast familiar with the environment of the must in which they will be spending the next few weeks replacing the sugars  with CO2 and alcohol.  Others, as Winemaker81 does, might add a small amount of sugar to water while still others pitch their yeast in a glass of orange juice which they will then add to their must once the yeast have become active