This really sounds like the experiences I had with my first 'mushroom' in Hudson's Hope. My current culture has not been quite as aggressive.
Fungi Perfecti®: the manchurian mushroom:
"The Manchurian Mushroom
My Adventures with 'The Blob'
by Paul Stamets
Updated July 1995
Originally published in Mushroom, The Journal, Winter 1994-95
Kombucha is also known as the Manchurian Mushroom, a misnomer because no mushroom species are involved. Kombucha is actually a mixed culture, a symbiotic community of yeasts and bacteria. Recently, the interest in Kombucha has reached a fever pitch, the likes of which I have never seen.
Some days I receive several phone calls asking for it, or information about it. Many New Agers are recommending Kombucha without reservation—and that greatly concerns me.
Kombucha has been around for a very long time. For thousands of years, say some. It spreads during waves of popularity. In the 1920's and then the 1950's several articles in the popular press touted its amazing health stimulating properties. Some attribute its origins to Manchuria others to Tibet, Japan or Eastern Siberia. Its survival seems solely dependent upon human care as no natural colonies have yet been reported."
n.b. "Chef Josef Desimone of Google makes Kombucha for Google employees. Almost 100 glasses of Kombucha are served every day at Google cafeterias". . . Wikipedia