So I divided the kombucha starter into three parts because I waited forever to start the culture. No chance I'm gonna let this fail.
One batch of kombucha I've been adding tea to pretty regularly, and maintaining at 78F. Along with water kefir. The situation is, it's not very sour yet, and there's no chance I'm going to be seeing the pellicle on the top. Perhaps it's the fact that I've isolated it from a lot of oxygen, or maybe there's something else that I messed up. Good news: it doesn't smell funky (bad) yet. Bad news: it might, because it's not funky (good) yet.
At least there's two other batches on top of the fridge are doing better, hopefully. Once the first batch is over, I'll be doing so much second fermentations. Oh by the way, kefir has been undergoing second ferments too, that's pretty rad. No fizzy ferments yet, but we're getting there.
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