Anyone out there who is very knowledgable making vinegar, I need your help.

I have some red wine vinegar aging. The mother culture keeps getting larger
and larger, each time I add more wine and water.

I now have about half gallon of pure mother vinegar culture. Should I throw
out most of it and just use a little to make more vinegar?

Can I be using too large of a mother vinegar culture to make small batches
of vinegar?

Is there a formula which I can follow that tells me how much mother culture
to how much wine/water?

--
Steve Shapson