Yes! I have been doing this for years in my home-built dehydrator, based on plans on a great 1970's book, DRY IT, YOU'LL LIKE IT. Here are a few additional tips based on my experience:

1. Should be obvious, but use seedless grapes. Seeded ones are for juice for jelly and syrup.

2. Moving air dries best. Consider making a simple wood frame with window screening, so the warm air can move by the grapes better. I use fiberglass screen, but metal should also work.

3. I wash the grapes while still in a bunch. Then (the tedious part), as you pluck them, give them a little squeeze so they separate from the stem completely, and pop open a little at the attachment point. This allows the moisture to leave. A tight grape takes forever to dry.

4. With your air moving better, you can use lower temperatures. My unit runs at 95-105 F (35-40 C). The book says lower temps retain more of the fruit's vitamins and other good things.

5. One of the best things about this is your choice of grapes. Typical "golden" raisins are from simple green grapes. When you use purple or red, you get nice bold flavors that are great in trail mix, and will have folks wondering why your baked goods taste so good.

6. Don't sweat if they aren't all exactly the same. Some will be really dry, others will be a little soft. When stored airtight, like a sealed plastic bag, they will equalize over time. Check in a few weeks to make sure they are dry enough to keep without spoiling.

7. Finally, when your screen has that sticky syrup left on it, just take it in the shower with you. By the time you're clean, it will be, too!