I am making some hard cider with a Red Star wine yeast. I will use some for Vinegar. I saw a 1 qt bottle of Bragg ACV selling for $10 and decided, like you, to at least know how to produce our own.
**If you try again, bakers yeast is geared for a very fast ferment of carbs. An inexpensive wine yeast developed specifically to ferment grapes would take longer, but probably better results. Red Star, for example, makes both bread and wine yeasts.
My wines were made from other things. The first wine I made was from butternut squash, because I assumed my first try would be a disaster and had so much squash that it would be no big loss. It turned out so well, it won a contest!
My other attempts were made from apples, melons, and one was made from coffee grounds because I wanted to see if would taste like Kahlua. (Still don’t know, somebody threw it out.)