Which one should I pay more attention to? Which one contributes more to taste? To stability?
I got to thinking about this as I tested the PH on my cider the other day, and realised I was @ 3.8 and would need to add lots of extra kmeta to stabilize if I left it there. But too much malic (or whatever acid you use) will drastically alter the brew.
Wines, ciders, etc... how do you look @ the situation of Total acid and PH?