I do it pretty much the same as you, Greatgardens.
I only need a small amount so I went to the thrift store and bought a set of liquor glasses to ferment in. Early in the season I just add a little water and let them sit. Later, when the fruit flies are around, I cover the tops with plastic wrap secured with an elastic band. I write the name on masking tape and stick it on the glass, leaving it for around 5 days or whenever I see a mat forming on the top. (I think you would get a mat if you added less water, but sometimes it evaporates fast and needs additional water).
After scraping off the mat, I pour everything into a wire tea strainer and blast it with water, then sit it on a dishcloth for a minute to absorb some of the moisture before upending it onto a ceramic plate and spreading the seeds around with a knife. The masking tape label is transferred to the plate and I leave it on a sunny windowsill for several days to dry before scraping the seeds off with my finger into a plastic baggie.
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