I did the same thing when I was actively brewing K, I kept them in a spare jar with some K to cover. They are always very active when used and they multiply like crazy. Some people call them SCOBY hotel or SCOtel.
Primary - JAOM, and JABOM (B=blood)
Secondary - En Primeur Pinot noir
secondary - empty :(
bottled - T'ej, Apricot dessert wine, skeeter pee
misc - long term storage of Kombucha SCOBY's and water kefir grains; Sauerkraut and Kimchi on deck