Ok, finally dug out the notes.
Start with a 1-gallon glass jar and use the same water you use for brewing.
Bring 1 qt plus one cup water to near boil in a pan, steep 2tbsp loose tea (black, green, white, your choice, no decaf). Steep for 10 to 15 minutes.
Meanwhile, add 2 quarts cool water to the glass jar.
Once the tea is done, mix in 3/4 cup cane sugar to dissolve. Pour the sweetened tea into the jar on top of the cool water. The temp should be less than 100F at this point, no harm in making sure. If not, let it cool until it’s under 100°F.
Add your scoby and 2C starter tea on top. Keep the starter on top to protect the surface from mold. This could be from your previous batch or store-bought. If you buy it from the store, make sure it is all natural, unblended, and not pasteurized.
Cover your jar with a coffee filter and rubber band and place it somewhere warm and dark. Do NOT airlock it, you want oxygen to contact the surface.
Depending on the strength of your scoby, it’ll be done in 2-4 weeks. Just put a straw underneath the scoby and take a sip, bottle when it’s to your liking.
To bottle, I remove the scoby, put it in a clean glass bowl, and cover with a cloth along with about 2 cups of the liquid. Pour the kombucha into a pitcher, through a cloth if you want to strain it. Then pour into swing top bottles. Just clean everything, no sanitizing necessary. I like to prime pint bottles with 1tsp cane sugar.
While I’m bottling, I get the next batch ready and add back the scoby and retained liquid. Clean out the jar if it gets nasty looking, or if you get a lot of yeast sediment in the bottom.