Originally Posted by StitchMySmile
I was looking at a commercial hard cider and it has maltic acid as one of the ingredients, is this the same thing as the malt you use for beer making? I would like to try to replicate this cider as close as I can. Angry orchard's crisp apple
Also does anyone know of a good guide for newbs
I believe you mean MALIC acid, no T.
Malic acid is the natural acid found in apples, just like citric acid is found in oranges, lemons, grapefruit, etc... Certain apples have higher concentrations of malic acid, and that is what makes them more tart, like Granny Smith apples.
Malic acid is also the ingredient that they add to salt & vinegar potato chips, and to candy like Warheads to produce that super sour bite.
This is an ingredient that you add in the bottling bucket, not the primary or secondary fermentor. As with any other ingredient you use, it is flavor to your personal taste. 1 - 2 teaspoons of malic acid per gallon is a decent guideline. So for a 6 gallon batch, you would want to start with 6 teaspoons and work up to where you like it.