First let me WELCOME you to the forum. Stay a while and learn as you go, or if you already know winemaking, share your experiences with others.
Your best bet for making wine with this selection, believe it or not is the Thompson Seedless. It is used and in the past heavily used for the bulk of the jug wines. Because it is low acidity and has no real aromas it makes a pretty flat tasting wine, but none the less does make wine. The others will make wine, but lack acidity and real flavors also. It takes about 15 pounds of these grapes for each gallon. What you might be able to do is find a good wild grape ripe at the same time(or you can freeze any of them to get better timing). They are much more flavorful, higher in acids and tannins. You could add about a pound of them in the gallon of other juice(why not try a blend of the three) and make a mixed wine.
Gather up what grapes you can and if they aren't ready at the same time, freeze them as they ripen. That makes juice extraction easier in small lots anyways. When you have enough of the mixture, gather your ingredients and give it a shot.