I would like to make some wine out of grape juice and I've found how to do that, but how do I make it dryer?

Yes, cut back on the sugar - but are you using real wine yeast? If you're using bread yeast it won't taste quite as good and won't ferment out as well. Also, are you fermenting it long enough? If you are not and just can't wait to drink the darn stuff it will be sweeter!

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No. And no to some of the suggestions. Use a champagne yeast, which will metabolize a lot more of the sugar into alcohol. You might also use honey in place of the sugar; it leaves less residual sugar. Always let the must ferment to completion before you bottle.

You can do it like this, keep the sugar but 2 cups of water. Then put it in a crock along with some yeast, Brewer's yeast that is, cover with a rubber sheet, and secure it with a large rubber band. Let it sit for about 90 days, or longer. One important thing use white, green, globe. or black grape not the purple grapes. The others are a little more tart.