Hey y'all. Looking for some advice on a pretty flat and lame cider. Was told I could use malic acid and wine tannin to help.. I used 3 gallons of pasteurized honeycrisp cider. I added 3lbs of dextrose and fermented all the sugar resulting in a high and dry cider at 11.2% abv. Its been bulk aging in my carboy for a month now and I also plan to back sweeten it with a half gallon of the original honey crisp cider. I heard I could use malic acid and wine tannin to round it out but whats a good starting point for the quantity of either one?