Ok so I'm fairly new to cider, having brewed 1 gallon batch and one 5 gallon caramel cider batch. Had my second commercial cider yesterday... A docs draft pear hard cider. It was made with apples, pears, champagne yeast and malic acid. I LOVED this cider. I was wondering though about the malic acid. The cider tasted a bit dry with almost an end note of sourness and it smelled a bit sour. AWESOME. Was this due to the malic acid? I'm thinking about doing a 5 gallon batch of cider over raspberry a, how much malic acid should I add to get this sourness? Thanks guys!!