One of the three major acids found in grapes, Malic Acid can be used to increase the acidity in wines and ciders while decreasing pH.
By adding 3.3 grams or 1 approximately 1 tsp. Malic Acid will raise the acidity of 1 - gallon of juice by .1 percent.
Malic acid can impart a sharp flavor reminiscent of green skinned apples. Moderation and minimal additions is advised.
Malic Acid should not be added to wine destined for Malo-Lactic fermentation as the Malic acid additions will not be converted to Lactic Acid.