Can commercial cider vinegar be used as a starter?

I dug up some apple wine that I had made from wild apples in 1999 tonight and got an idea. The wine was made in a very low-tech way and never sulfited. The apples were screechingly unripe at the time, and a quick tasting confirmed that after nearly a decade in bottle, that acidity hasn't softened. Yet the wine is still intact - the alcohol made its presence known by the ample legs that flowed down the glass.

Why throw this out, I thought, when I can make vinegar?

And so, I would like to ask: Would a dab of Bragg's organic apple cider vinegar, which is said to contain the Mother of Vinegar, be enough to get this stuff turning into vinegar? I have some of the former on hand. Any thoughts?

In a thread on another website one person who posted said the Bragg's formed a good mother base very quickly.
Vinegar Thread.

Why don't you just leave the top off the bottle for a while and see what happens?

In a thread on another website one person who posted said the Bragg's formed a good mother base very quickly.
Vinegar Thread.

Thanks Howie, it appears worth a try then.

Why don't you just leave the top off the bottle for a while and see what happens?

I guess I don't want it to develop an oxidized sherry-like smell; would rather it turned to vinegar relatively quickly if possible.