Dry Cider

[Ekdog]

I generally drink my cider after three or four days of fermentation. It's very good, but sweeter than the excellent ciders I've drunk in the Asturias region of Spain. I'd like to make a drier cider, but not one with a much higher alcohol content.

What steps should I take? Longer fermentation? Less sugar? I'm currently using about a cup per liter.

Any tips would be greatly appreciated.