I have been wondering. If you pulverized a fresh apple ( food processor?) and squeezed out the juice through cheesecloth, and then added it to a jug of commercial Apple Cider Vinegar, would it ferment and add the mother to the whole jug? ACV is really only fermented apple juice and it has been purified etc. when it is done fermenting. I think by state law, all apple cider in my state (PA) must be pasteurized or sterilized and that kills the mother. The trick is to find a non sterilized source of apple juice and let it ferment. I don't have to worry about this because I have a local source of real apple cider -- although he is getting older But I have been wondering if injecting raw juice into ACV will reintroduce the good bellybugs.