I want to turn some of my wine into wine vinegar.

I have seen 'mother' available from the local wine store for reds and
whites. Is there a real difference? A friend of mine has mother that
works just fine on his wine and he makes a it with a blend of red and
white grapes.

Can I use kit wine that has been stopped with sulfates?

Can I use kit wine that has sorbate added?

What is the best way to store mother, to keep it active?

Thanks

Boatman