Dry Cider

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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.

If you extend the fermentation time, you'll get a drier cider. With a higher alcohol content. Sounds like thats not what you are looking for. Try dropping the initial sugar in the recipe by 1/2 cup and ferment until its the flavor you are looking for. If the alcohol content is still too high, reduce sugar more.