Malic acid is the acid found in apples and is less sour than tartaric acid. Can be used to lower the mash pH. Best suited for adjusting ciders. Use 3.4 g per gallon to increase acidity by +.1%
Do not add to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.
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