Karma, karma, karma, karma Kombucha: first week of making kombucha, post starter period

So everyone loves pictures and I am continuously fascinated by this fermentation process. My green tea kombucha's SCOBY fell after me disturbing it to take pictures. So I decided to put it in a larger vessel, so I went through the process of making tea again. I also last Monday was able to transfer my other green tea starter to the next step of making kombucha. The pure turbinado cane sugar that I am using is has given my green teas a darker color. And in the future, I think I will not ever use a Keurig K-cup to begin my kombucha because I'm not really excited about the black teas clarity. For me it looks to murky.

I also was experimenting placement of my kombuchas while they ferment: dark closet vs kitchen. I found that the two I placed in the closet were thriving better than the two in the kitchen partly because of the difference in temperature in both locations. So now all four are in the closet. As promised pictures below.

To the right are the two from the kitchen where the SCOBYs aren't quite as thick as the ones placed in the closet. And the green tea kombucha "A" had is new SCOBY sink due to being attached to the mother one and just being too heavy.

I love this picture because you can see the small circular cultures forming on the top until they form one big SCOBY. You also see this continuation "mesh" going down the side of the jar and in actuality it connects with fine threads to the mother SCOBY that sits at the bottom of the jar.