Homemade vinegar is a very simple recipe. If there is local wine, but not local wine vinegar, and that's what you would like, here is how.

Ingredients:
Balsamic, or good quality wine vinegar.
Local wine. The cheaper the better.

Add a (big) splash of vinegar to the bottle of wine (you may have to drink a glass first to make room for the vinegar). Close with a folded or roller paper napkin: you want air coming in and out but you don't want dust to get in. Keep in a dark place. Check in two weeks and taste a drop. The difference between sour wine and real vinegar is easy to notice. If it doesn't taste like a salad yet, give it another week. A relatively warm place speeds up the process.

Transfer part of the contents of the bottle to the smaller bottle you will keep in the pantry. It is your culture; you can keep adding a bit of every bottle of wine you use. If you keep it for long enough, it is likely to develop a scary-looking, soft, jelly-like substance at the bottom. Don't worry: that's just a lot of culture.

For white vinegar, you need white wine. But for red vinegar, you can use red or a mix.

White vinegar can be aromatised with herbs, which can't be done with the red one because it's too strong.

I assume the same could be done with apple vinegar and cider, but I've never tried.