Comments interspersed:

> wrote in message
oups.com...
> Before worrying about malic, make sure your juice has enough acid to
> begin with. Much cider is made without real cider apples. The result is
> you need to add tartaric.

Adding tartaric will take the wine "out of character" (so to speak) so I
prefer to use malic (and just a touch of citric) when making apple wine.
However, since it is Vic's intended purpose to take this wine "out of
character", then yes, tartaric should be used. HTH