Bottle as much of it as you can use as vinegar and dump the rest of it.

Letting air in thru your airlock or failure to keep it secure causes this, it will cause it to turn into vinagar. Hey...Feel lucky, you haven't really lost anything..Check the prices on wine vinagar and you will see you have more value to the bottle, than the wine..I use it to cook with..Great!! In fact if you sample something you have made and it turned out to be a failure..Just take the air lock off and stuff the hole with tissue..it will turn into vinagar..

You can do that, but encouraging aceto bacteria in your wine cellar is like inviting ants to live in a sugar silo.

I made homemade wine last week and I just racked it and put the air tight thing on again and there are NO bubbles, I heard that if that happens, crush some fresh fruit and put in it?

I would add more yeast and maybe some yeast nutrient to get it going again. Sometimes it can get too cool and stop the yeast or something else can stop it. If you have a little sulphite (campden ) in the must that is still active or don't rinse the sulphite well enough from the instuments you use, you can kill the yeast. Then you will need to add more to get it going again.

I have made wine that was too cool and just left it. It does keep making, just much slower.