Adding "mother" to filtered (cheap) apple cider vinegar

With the prices sky high, and even higher in remote mountain communities, I wanted to know if this would be a viable option to save some money. My question is if one could add the mother from a bottle of Braggs apple cider vinegar for example, to a large gallon jug of much cheaper, conventional, filtered apple cider vinegar and enjoy the same benefits as Braggs?

Cheap conventional vinegar have some health benefits.
Organic, unfiltered apple cider vinegar with live microbes/mother have even more health benefits.

Would adding a bit of the organic mother to the conventional vinegar turn it into the "good stuff"?

Short answer is no you would not get any additional health benefits, because the mother/live microbes don't have any additional food to turn into healthy compounds or to reproduce. I recommend adding the mother to some dark brown sugar & water (or better yet organic unfiltured apple juice) and leave it out to ferment until it makes more vinegar. Personally I think that water kefir would be an even better solution.

Let me know what you think of water kefir (fyi: its not the same thing as milk kefir)

I agree with S Bengi.

I feel the best solution is to make apple cider vinegar.

This will save lots of money and put apple scraps to use.

Thanks for the input! I definitely agree that making my own apple cider vinegar is the best route and would result in the most nutritional product, but that is just not an option for me right now for many reasons. I do have some questions regarding the vinegar; What is the additional food that microbes are feeding on in a bottle of raw, organic, unfiltered ACV? and if that food source would be absent in a bottle of cheap conventional filtered ACV then could a food source be added along with the mother?
I assume the food source is a sugar of some kind. So, does that mean sugars are present in a bottle of Braggs that the mother survives on?

The sugar/etc in the apple is turned into vitamins, enzymes, alcohol and a host of other compounds. Then another sets of microbes turn the alcohol into vinegar. Then once their "food" is finish and the pH is too low for them, they go into "hibernation".

If you add the mother to some fresh apple juice, they will "wake up" and start turning the sugar/etc into the healthy componds while also multiplying.  It's possible that you could substitute apple juice for pear juice or grape juice or any juice that you have, maybe even just regular brown sugar and water.

I am sure that the microbes is using more than just the sugar in the apple, there is probably some trace mineral, and apple flavor moleclues and such that they are turning into something healthy. So I don't think that just pouring in glucose/surcose/sugar into the bottle would give the exact some health benefits.  

There is also the point that if the vinegar get too strong then all the microbes will die and the compounds might start changing/breaking down, so you would have to reduce the vinegar concentration, so that they have some "room" to make more vinegar from sugar/alcohol.

If you are going to add just sugar I recommend brown sugar because it gets the color from "molasses" which has a good amount of minerals in it.

The "cheap" apple cider vinegar has been pasteurized which would kill any good stuff.