I've made a batch a year since '07 I think. Some Chilean grape, some California, some local Maryland grape. My best was a Maryland Traminette, a hybrid of Gewurtztraminer and Seyval- it grows on the east cost like a Seyval but has most of the flavor characteristics of the Gewurtz. I fermented dry and then sweetened it a touch with some juice I had set aside. Came out great. Much better than a commercial winery on the other end of the state that bought the same grapes from the same vineyard I did.
Before you ask, I just assumed it was dry because there wasn't nearly enough sugar in the wine to kill the yeast I used and the fermentation stopped on it's own (before I killed the bugs with sorbate). That's good enough for me
I'm a member of winepress also, though I haven't been on in awhile. My family got bigger so my budget got smaller, I make beer now instead
