Sweet glad it turned out!
I set a couple bottles out for 2F from my last batch, and put 50ml of store "fresh squeezed" cider in each. Left capped for 4 days, then refrigerate. They had a weird funk to them too. Taste and appearance was fine. But after sitting out on my desk for a couple hours, and it warmed up, it started getting a funky aroma that was less than pleasant.
I'm thinking maybe the cider just turned on it's own instead of being fermented by the kombucha.
It was very flat too.