Ha Ha Ha. Brilliant.
OK. Yes, the fermentation of sugars to wine by yeast generally stops at around 10% ethanol, and the bacterial oxidation of the ethanol to acetic acid produces, at most 6% acid. Even the distilled white vinegar is re-diluted to 6%. We're all used to that household strength, it makes good salad dressing and adequate pickles. The acetic acid in vinegar is generally believed to be produced by this "natural" process, and not industrially. 'Tho its hard to believe that actually matters for the white vinegar.
And no, glacial acetic acid is too hazardous for household use. The solvent will go straight through a person's skin, causing severe damage, after in gets underneath, mixes with water, and becomes a very concentrated acid solution.
This is what's so funny. When I was 7 or 8, I tried to concentrate vinegar by evaporating it, to create the super acids. I tried to dry vinegar, scrape it into emptied medicine capsules, and convinced myself I'd created super acid to destroy things with. Other kids believed me too. Alas, no, the active ingredient is too volatile for concentration by evaporation, you will need to distill.