FYI: ALL apples naturally contain malic & ascorbic acids in varying amounts & ratios. And yes, your juice should ferment just fine, as long as there are no sorbates in it. Also, IF you want to reduce the malic acid in your end product, you can use the 71B-1122 (narbonne) yeast from Lalvin, it will metabolize some (not all) of the malic acid & turn it into alcohol/CO2. This will result in less tart-ness & make for a "softer" finish & mouthfeel. Hope you find this info useful. Regards, GF.