indeed for the first batch i would just try juice + yeast. it will give you an idea of where you want to go, and it will come out good. it will indeed ferment dry. the juice should have enough oxygen in it to ferment well since it has not been heated, but it won't hurt to aerate by whisking or shaking. you say you want it both sweet and dry, hmmm... not sure about that one. i suggest you try it dry- if you are going to let it age and then bottle carb it might taste a bit odd/tangy when it's young but after a few months and some fizz it will come to life and you are nearly guaranteed to love it.
as for k-meta/sulfite/metabisulfite, some will tell you that it is essential, but it isn't, it knocks down lots of microorganisms and later protects against oxidation so it can be very useful if you know what you're doing with it, but i have made many great batches without it. if you are really afraid of wild yeasts and malolactic fermentation, or if you plan on multiple rackings, then go ahead and add it, you won't notice the taste.