tartness

Hi,
    I'd like to make a really tart batch of apple brandy.  I'm using 70%
grannie smith apples, and I was going to use citric acid only, rather than
an acid blend (thinking that citric being the strongest of the three acids
would aid in this endavor).  Does tartness translate well into the final
distillate?  Also, there seems to be some question as to whether the mash
should be boiled, simmered, or never put on the stove at all.  Any
recommendations would be appreciated.

Dave