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From the things I've read apples don't contain tartaric acid and some websites say to use malic acid and I've found 1 that says to use tartaric and not malic. Tartaric is more readily available to me, is there any good reasons I shouldn't use Tartaric acid?

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  • Not quite an answer: it's a common food additive (E334), so why not?
    – Pepi
    Jun 15 '15 at 2:39
  • Also, higher pH (numerically) means more basic, not acidic. You should say 'lower pH'
    – Pepi
    Jun 15 '15 at 2:40
  • oops changed the title.
    – Thomas
    Jun 15 '15 at 3:35
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Tartic acid has a more tart/sour flavor. Malic is a little bit smoother. You can use less malic 2.7g a gallon compared to 3.8g a gallon to lower the ph 0.1.

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