Yes, I did. I lived in Fairport, New York and Delaware grapes were plentiful in the area. I normally added a bit of sugar to them to get the initial SG up to around 1.090 (about 21.5 Brix). As I remember, when they were picked, they tested out at about 18 Brix. If you are getting them in NC, the growing season may be longer and the sugar level may be higher. The wine turned out very well and was a really big hit with friends and family.
I have made Deleware several times. My grapes were also from upstate NY. They tend to be a little high in acid, but easy to adjust. Excellent wine, one of the best native grapes in the area. Catawba is also very good.