The best way to ferment kombucha is in a continuous system,where you only touch it to divide scoby's. I use a ceramic(tested to be lead free)base for a water carboy. They are 2.5 gal and have a plastic tap,like the sun tea container. Tilt it backwards to keep from clogging, and fill bottles from tap. Leave 1/2 gal with scoby and refill with about 1 1/2 gal of 86* tea (the scoby needs air to grow so don't fill to neck). Repeat until you get less and the tap clogs, then pour into a large bowl that has been sanitized, clean container and separate scobys put the large one back and give away the rest.
This is your MOTHER and should have nothing fermenting but tea and sugar. if you want to experiment(and why not) do it in a separate container.
I keep mine on a heat mat with controller set to 86* It finishes in 7-8 days and is very bubbly without priming.