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.
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.