Tell me if this is in the least bit plausible. Instead of throwing a scoby in a batch of tea and dextrose, pitch a pure Lactobacillus culture and let it sour for 24 hours or so, then pitch a combination of Pedio, Acetobacter, and Brett, and just create my own house culture? Yay or nay? I used to work at a kombucha "brewery," and we never had any mother discs, just a bunch of 1 gallon jars of extra ripe starter tea that got propped out to 5 gallon buckets, and then propped out to 200 gallon fermenters. The scoby cellulose would naturally grow in the fermenters over a 2 week period of fermentation. the reason for this is because the White Labs scoby packs have seemed to be duds, no fermentation activity, mold growing, no carbonation in the bottles, etc. I've tried it with my own recipe, i've tried to follow the white labs recipe, no luck with them, and it's been really confusing me.