Mother Of Vinegar Question

[Cosmic Frog]

I made a "fruit scrap" style plum vinegar that came out great! I saved the "mother" and put her in a jar with some sugars and leftover vinegar and then put them in the fridge. I recently received a bunch of pears and want to make some vinegar from them, too. I was hoping to use live vinegar from my prior batch to start this one. Did I "kill" the mother off by putting her in the fridge? Anyone have experience restarting a Mother of vinegar? I still have some of my room-temp vinegar left from my last batch, and I guess I could use that. Any idea how much I'd need, if I went this route?
Thanks for the help!
Brian