I have not made vinegar but I have done lots of other fermentation like sauerkraut. The time for fermentation varies significantly depending on the temperature. That’s probably why they’re vague & means you have to taste it as you go till you get what you want. Refrigeration only slows the bacteria so without pasteurization it will continue to ferment, although slowly, in the fridge. I’m intending to do vinegar this year but haven’t had time yet. From what I read, you have to dilute wine or the alcohol inhibits the bacteria.
Good luck & keep us posted.
