I make two batches of 1 1/2 gallons of Kombucha a week. The first fermentation is 7 days. I use gallon jars and half gallon jars. I have two hotels, each in a quart size jar. My Scobys are always paper thin, except in the hotels were it usually is a quarter inch. So I end up reusing the old scoby and cycling in a new one from the hotel. Why can’t I get a good scoby off of my main ferment?