#174 notes that acid is required in the processing of Ruby Chocolate.
For creating acids, since we create alcohol already, creating vinegar by putting alcohol back in the fermentation barrel could be an option, and then distilling it (boiling it) to get (Acetic) Acid.

For vinegar, I think I can list how it should be made.

1. Wine or other alcoholic beverage is placed in a culture jar.
2. Acetobacter will form in it, along with other things that could maybe be used as bait for fish traps
3. Acetobacter will convert the alcohol into acetic acid, thus effectively making vinegar
4. Acetobacter/mother of vinegar can be transported into other jars to make more vinegar

Maybe we can add mother of vinegar retrieval using culture jar as well?