I've been brewing kombucha without issue for a while, at least a year with the same scoby. But this time it smells VERY sour, it's been fermenting a little over a week (I can't remember the exact number of days) and it smells very vinegary. On top of that, there is a huge amount of yeast. Like I took out the scobys and the mother was almost all brown and there was a film of yeast on top of the tea. No mold. Before this ferment, I let it go too long so I rotated the scoby and put a middle of the pack one in from my motel. Besides washing the container and pulling out the yeast strings I can, is there anything else I can do to balance my scoby? The last one I bottled was more sour than I like so it has been going this way for a bit. Now my kitchen needs to be aired out from the super strong sour kombucha smell