<<Disclaimer: Verify this information before applying it to your situation.>>

Only a few responses about regular vinegar versus distilled vinegar. Most
were asking me to summarize. Here are some good explanations:

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Vinegars are not distilled; the alcohol used to make some vinegars
is distilled.

Apple cider, wine, rice wine, and balsamic vinegars are not distilled.
Malt vinegar is not distilled (and not GF).

The distilled alcohol to make distilled vinegar (commonly labelled
as "vinegar" or "distilled vinegar" or "white vinegar") can be from
a variety of sources, including corn, wood, and wheat. Wheat is uncommon,
but wheat based vinegar does exist.

Whether or not wheat based vinegar is a problem is something that
has been debated for quite a while, but there's no good hard evidence
to support either view on the subject.
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Vinegar is fermented, not distilled. "Distilled vinegar" just means the
starting product is distilled alcohol (grain neutral spirits).

After the fermentation (whether cider, distilled, wine etc.) it is mostly
acetic acid. The percentage is controlled by diluting it down to the exact
strength desired.
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I found very explicit info on vinegar on the website:
http://www.bragg.com/health_info/ea_acv.html

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