Doesn't vinegary indicate an infection? In that case, it might be worth it to give the yeast another try. That is, it might turn out really good if it doesn't get infected.
As for the cloudiness, you could try some clearing agent (pectin enzyme, sparkolloid, isinglass, etc). I'm making some apfelwein with a hefe yeast and am considering using sparkolloid in it, if it doesn't clear by the 4 week mark.