nevertheless white vinegar is more acidic than acv because acv is made from apple juice , apples being an alkaline food there is obviously remnants of that in the final product.
All vinegars are going to be made from substances that contain minerals to begin with. So whether the vinegar is made from apples or not is irrelevant. The only real difference is that raw ACV is not distilled, as where white vinegar is. Distillation removes the minerals, enzymes, vitamins and fiber.
therefore acv is not as acidic therefore by your description not as 'good' at killing candida.
Not really, it does not require a great deal of acidity to control or kill Candida. As an example, the flora do not make the intestines highly acidic, only slightly acidic to control the Candida.