Hybrid grapes are cultivated in regions - which cannot produce (Vinifera) wine grapes - in the colder environments of the Northern part of the Western Hemisphere. Varieties of white grapes to look for include: Chardonel, Vidal Blanc, Vignoles and Seyval Blanc. Most vineyards will crush and press wine grapes bought on site into juice - as the recipe below calls for.
Add cold water (traditionally 15% of the volume of juice), sufficient to bring the acid level to ~7 g/L. While using an an acid testing kit, shoot for 7-8 g/L (see the manual of your kit for specifics).
Using an hydrometer, bring the specific gravity to 1.095 by adding table sugar (one lb at a time). Stir thoroughly between additions of sugar.
Bring the must to 70-75 degrees F. Hold it at that temperature for 4 hours, then add the yeast.
After 5 days, siphon the wine into a 5 gallon, glass carboy and 2 or 3 one gallon, glass jugs. Since grape musts ferment rather violently, fill the carboy and jugs only 3/4 full. Attach air-locks to 6 1/2 size white, rubber bungs, fit the bungs into the necks of the carboy and jugs then fill the air-locks half-full of water.
When the specific gravity falls to 1.020, rack (siphon) the wine into a clean carboy and gallon jugs. Top up the carboy and jugs with the wine from the previous gallon jugs, leaving no more than two inches of head-space between the wine level and the bung of the air-lock.
When fermentation entirely ceases, rack the wine into a clean carboy and jugs. Top off the carboy and jugs with wine. Attach air-locks. Allow the wine to rest for 6 weeks.
Rack the wine into a clean carboy and a jug. After 4 months resting, add bentonite finings (prepared as the directions on the package indicate). When the wine becomes sparklingly clear (about 2 weeks), rack it into a clean carboy. Sulphite the wine with 1/4 Tsp potassium metabisulfite made into a slurry with water. Top off the carboy with wine. Attach an air-lock. Bulk age 3 months.Bottle. Bottle age 3 months. Drink.
Here's an exhaustive list of French/American hybrid grapes: http://www.wineloverspage.com/wineguest/wgg.html#hybrid. Grapes to avoid for winemaking are those known to produce a "foxy" flavor.
Here is another fine, though somewhat more technical guide by the apostle of home winemaking Stanley F. Anderson: Winemaking.
From Purdue, fining with bentonite. Bentonite is clay, i.e. dirt. It is not prepared in some lab; It is mined.