ethanol

Can mother of vinegar ferment sugar directly to acetic acid? If not, is it practical to mix yeast and mother to create a continuous process where sugar is turned into ethanol and then into acetic acid?

I just distilled a bit of my homebrew for experimentation and I was wondering of someone here has had experience and has been successful at separating ethanol from methanol. How can I do it? Just by fractional distillation?