On another note, I have now relocated my kombucha brews to my kitchen cabinet.
For whatever reason, it has already been getting colder lately around Boston. (*sigh.* I wish it were still the middle of summer!) Since I tend to open my windows every now and then for the fresh air, my room can get chilly at times, too- which also makes for a slower kombucha ferment.
Because my kitchen tends to be warm, it is a good location temperature-wise for my kombucha brew. However, keeping your ferment in a cabinet in the kitchen is highly recommended- SCOBYs are not fond of smoke! And you might not want to keep your brew in too tight or small of a cabinet, either- kombucha mushrooms also like their oxygen!
Overall, keeping your ferment in a closet or cabinet can be very helpful if you would like to set it aside in an undisturbed spot. Just remember not to forget about your brew!