This is based on Kirsten Shockey's recipe from her fabulous new book, Homebrewed Vinegar.
3partswhite winethis will work for any type of wine or a mixture of wines
1mother of vinegaror 0.5 parts raw, unfiltered, unpasteurized vinegar
Pour the wine into a clean jar and stir for a couple of minutes to help remove sulfites. (See Note.)
Add the water and the mother of vinegar (MOV). Cover the jar with a tightly woven cloth, fastened securely with a rubber band or string to keep out impurities and bugs.
Place on the counter or another warm spot (75° to 86°F).
After about a month, taste the vinegar. Kirsten recommends testing the pH, which should be 4.0 or lower.
Fill a clean, narrow-neck bottle with vinegar close to the top. A flip-top bottle with a rubber gasket provides a strong, air-tight seal that won't corrode like the metal lid of a mason jar. Make a new batch of wine vinegar with the mother or store it to make more vinegar later. Use the vinegar immediately or allow it to age and mellow.
You can also remove sulfites by adding a small amount of 3% hydrogen peroxide. Kirsten's recipe calls for ½ teaspoon of this for 1 bottle (750 ml) of wine.