Hi Gayle, I have and a couple tips:
If you're using yeast to speed the process, make sure it's a wine yeast, rather than bread yeast. There are various types of yeast (brewer's, champagne, etc) but wine yeast seems to provide the most reliable result in vinegar making.
Also make sure the instructions you're following have the proper information about temperature monitoring and pasteurization (then watch your temps regularly as the vinegar 'makes itself').
And, if you want flavored vinegars (raspberry, herb, citrus), I've found that it's better to flavor a small batch... just enough to be used within a week or two rather than making a large batch. You can certainly make larger batches, and pasteurize, but the flavor seems best when it's freshly made.
It's very easy to do, you shouldn't have a problem, enjoy the process and I hope it brings back fond memories of your grandmother for you...
R.
