how do you all store your extended em?

Hi everyone...well, now that I finally have a good batch made, I'm having trouble storing it. What do you all do? I made 1 gallon, so I transfered it into 4 1 quart jars, and have them in my cupboard at room temp.

Almost within hours a white film formed on top, which I think is just harmless yeast...but from my experience with my last batch, by the time I got to the last couple quart jars, they went bad. Was it just a bad batch, or should I be storing in the fridge? Maybe even one of those air-tight containers...but then I'd have to store in plastic, and I've gone to great lengths to culture in glass...

How do you store it once it's made, and for how long does it last?

Thanks,
Megan



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