I’ve wanted to make my own for years but as you wrote..there are many different methods/recipes and I could never figure out which was best. I think I’ll try your was (all the recipes I’ve tried from your book have worked out really well). Question: do those 2-3 cups of reserved liquid (with SCOBY I assume) just stay out at room temp in the big jar or do you have a separate “holding area” for that? thanks