Well, malic is certainly a characteristic of cider/cyser but I wouldn't panic. See how it comes out. If it really lacks the acid backbone, or even just the malic character, you can always stabilize and blend later. It you want some insurance, you could anticipate it and make up a blending batch now: same must but use the Cotes (D-47) or a neutral fermenter. If you know you want a dessert-sweet finished cyser then make the blender to match, but alternately the blender could be designed to dry out a little more so you can ease back on the final blend's sweetness. Though most people enjoy some sweetness in a cyser, and the sweetness brings out the apple character IMO, I personally like something in the two to three percent (of potentiality) residual sweetness. It's your drink so make it the way you dig it!
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