For those who may be interested, it is really easy to make your own vinegar. 1. Buy unfiltered, unpasteurized Apple Cider Vinegar (w/ "mother") 2. Get some fresh or frozen apple juice (you could also use other fruit juices, but then it wouldn't be ACV!) -- make sure it has no added chemicals (some can inhibit vinegar formation). 3. Combine the store-bought ACV with your juice in a large glass jar or stoneware crock -- don't use metal and avoid plastic. Mix well with a non-reactive spoon (or just swirl the jar around). 4. Cover with cheesecloth or similar fabric -- I use a somewhat porous dish towel. You want to keep bugs, dust, etc. out but let air in. 5. Set in a mildly warm (60-80 degrees F), dark place for weeks. 6. Taste it to check on strength, until you feel it is done. Then you can filter it and keep it in a jar . . . I think you might want to refrig it just to be safe, or You can keep your "mother" (the bacterial culture responsible for converting your juice to vinegar) alive by regularly taking small amounts out and then adding small amounts of juice back (and then waiting a few weeks for the vinegar to regain strength). I'm still learning this, but I thought I'd share it in case some of you are interested in trying it too.