Many modern commercial wines are made with the addition of sulfites, to help preserve the wine long term. Unfortunately, sulfites inhibit the growth of our desirable vinegar bacteria! Seek out "natural" wines that use minimal to no sulfites. If that option is not available, you can remove sulfites by stirring the wine continuously for about 30 minutes (quite the workout!) or add 1/2 teaspoon of hydrogen peroxide (3% from any drugstore) per bottle of wine. The addition of hydrogen peroxide is harmless, and a popular trick to ensure home vinegar makers' success!
~1 bottle of wine (ideally free of sulfites) ~2 cups filtered water 1 jar (~2 cups) of mother of vinegar, which is made up of a SCOBY (symbiotic colony of bacteria and yeast) and raw vinegar