How long before bottling should I add malic acid to my cider or when is it to late? I plan to bottle in 4 days. I have started with 3 gallons of honey crisp cider and added 3 pounds of dextros. Fermented for 2 weeks. All the sugar was eaten. I'm sitting at 11.2 percent. I will add a half gallon of unfermented but pasteurized cider to backsweeten. And I want to add malic acid. It currently tastes (before any backsweetening) flat and watery but boozy.