I want to ask how to convert my spoiled wine to vinegar (follow-up on this question). Is this on-topic here?
Producing vinegar is fermentation of alcoholic beverages; it's just that it's away from alcohol to acetic acid. A number of the principles that homebrewers adhere to would apply, and there are beer styles where an acetic flavor is acceptable.
I personally don't have a problem with it, but some of the other moderators may have a reasonable argument against it.