I'll have to get back to you with multiple conflicting links. I was hoping you could help me sort it out!
This one has some useful information.
https://www.mountainfeed.com/blogs/l...ur-own-vinegar
This one includes some back story
https://www.fermentedfoodlab.com/how...apple-vinegar/
The conflicting information is about "wild" vs wine yeast, the proportion of sugar, and adding vinegar; none, unfiltered, vs "raw", with "mother".
I added sugar and wine yeast, but had no "mother", which some say gets added on the third day, or after the bubbling stops.
There was a you tube that stressed the importance of two phases; the first is fruit juice to alcohol, which he said should be anaerobic, and the second, alcohol to vinegar, which is aerobic.
ETA
Here is the video
https://youtu.be/bxH9tL78r6g
It seems the take home message was 3-7 days aerobic with brewing yeast and an airlock to convert sugar to alcohol, THEN add the vinegar/mother bacteria, and continue aerobically to convert to vinegar.
Here is another informative video, but with a different take home message. She is using a fruit where fermentation started before the fruit is cut up! Is it yeast or bacterial?
https://youtu.be/PH8JH5gctcA