patricia is correct, the classic method of making vinegar is to introduce
"mother of vinegar" (the yeast, i believe) into wine, which is also full of
yeast. the mother of vinegar is so powerful and travels so well (just one of
the survival instincts of yeast) that you can't make vinegar where you have
good wine brewing, it will colonize the wine as well.

carol b., who has a five gallon carboy of former wine turned into vinegar in
the basement. what for? goodness knows.