The difference is that apple cider is just that, apples smashed and then pressed to extract all their juices. It's a sweet drink. Vinegar has gone through several chemical changes, first you ferment the cider from the apples, just like you are making beer or wine. Then a "mother" is introduced. There is no good way to describe a mother. If you have ever had a batch of vinegar sit around and get a nasty looking snotty mass in it, then you have seen a mother.

The mother eats the sugars and converts them to acid. Fresh cider is sweet, then after fermenting it contains alcohol (like beer or wine) and then the mother converts the whole thing to vinegar.

Air is what vinegar needs. Beer and wine are sealed to keep out air, but for vinegar to happen you need air, so you usually make it in a wooden barrel or a container larger than you need.

The only downfall with making your own vinegar is that you never know the percentage of acid. You can use it for cooking but not preserving. So you can make salad dressing but not pickles, just because you can't be sure that it is strong enough to keep bacteria from growing.

If you search the web you will find directions of making vinegar, even buying a mother. I am just now getting into making my own wine etc, so I have only read about the process.

Good Luck!!
Tami

I have a bunch of recipes for vinegar on my website

Here is a link that might be useful: Better Done at Home