I would choose citric acid. However, that's because I use it in cheese making and it's a lot cheaper to buy it in bulk.Thanks. Would you choose citric? Some posts I found on ciders suggest an acid blend which would be citric/tartaric/malic, I was originally leading towards malic due to its presence in green apples. I currently have tartaric/malic/ascorbic on hand but wouldn't mind ordering more for the future.
I personally enjoy the flavor of citric and ascorbic acid. I don't care for the flavor or tartaric acid personally. I don't have a clear memory I can define as malic acid, so I can't comment on that one.