Vinegar is very much like kombucha for the look of the scoby, but the bio-chemical reactions are very different, mainly producing acetic acids from alcohol. I produce a vinegar brew and a nice vinegar mother (the vinegar scoby) with ferments bought online and the only trial that worked was done with my own red wine production from a kombucha starter, the alcohol level was quite high (the pseudo kombucha brew was of course almost anaerobic, so producing a lot of alcohol that the vinegar ferments were happy to transform. I otherwise tried without success with two no sulfite added red wine bottles (probably got another anti-fermentation factors) and two no sulfite beers where spices may have interfered negatively.
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