Is it possible to create an ACV "mother" at home? I have been buying the Bragg ACV for about $3.50. That's alot of money, poured out fast. Yesterday, I saw regular ACV for $1.50. I was wondering if one could mix a bottle of each. I know that breadmakers keep their starter (the "mother" of their yeast) going for generations, by mixing old with new. Could this be done with ACV? I spend a whole lot on my chickens. Frankly, the gourmet balsamic vinegar I use in cooking ends up being more economical than the ACV for the chickens. Any ideas?