Can I use tartaric acid in cider(apple wine) to decrease ph

From the things I've read apples don't contain tartaric acid and some websites say to use malic acid and I've found 1 that says to use tartaric and not malic. Tartaric is more readily available to me, is there any good reasons I shouldn't use Tartaric acid?

Topic acidity cider homebrew

Category Mac

1
answered at

Tartic acid has a more tart/sour flavor. Malic is a little bit smoother. You can use less malic 2.7g a gallon compared to 3.8g a gallon to lower the ph 0.1.

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