Adding vinegar before fermentation to hot sauce?

I was following a mishmash of recipes, and I mixed together chopped up peppers, 3 cloves of garlic, Himalayan pink salt, and poured in some vinegar and a dash of Chardonnay. It's been in a ghetto crock moat thing I made with an inverted bowl in a water bath and out at room temperature and occasionally on my floor where there's heat. But I've been reading more recipes and they say add vinegar after fermenting. So is my little concoction ruined, pickled, or salvageable?