The key to pulling off a good wine, dry or otherwise, is always use the best quality product in hopes of a good quality end product & crafting your recipe before you start. Have a plan and build on that plan if need be. You also have to make sure you have an appropriate TA, use of tannins if/when you need to boost them, the right ACV, the ideal yeast & time time time. It is simple to have an original gravity too high for the yeast you want to pair with it and actually end up with a natural residual sugar...so not every batch will ferment to dry as you planned if you overshoot the gravity vs yeast threshold/alcohol tolerance.
Kits definitely take the guess work out of it & are balanced so you get the style of wine you are seeking plus they contain all the ingredients needed from start to finish. You only need supply cleanser/sanitizer for your tools. The kit will indicate dry, off dry, etc and will also indicate the ACV if you make the kit as instructed.
Pails of juice/grapes typically need adjustment, though adjusted pails do exist, like Mosti Mondiale's Chile Fresco pails. I know those pails are now in pre-order mode with delivery in late April/early May. I am getting ready to order a Chile Fresco pail, maybe Sauvignon Blanc or Cabernet Sauvignon, or both!
Motto: quel che sara sara