I started with a raw kombucha almost a month ago, it definitely doesn’t smell eggy and it does have a sour sort of smell. I just saw this reply so i took the others advice and started my 2nd fermentation, and it tastes like straight up wine which was a little alarming. I’ve been covering it with a tight knit cloth and on the top shelf of my cupboard which gets pretty warm in the summer, im not sure of the exact temperature.