We do our 5 gallons in 5 different 1 gal. cans. So its like doing a regular batch 5 times.
This is our recipe:
15qt. water (or 4 gal, 1 qt.) bring to boil
5 C. sugar Add to water and simmer til dissolved
Put in 20 tea bags (organic black tea)
Steep til lukewarm/room temp.
Pour into jars that have the scoby and 1/2 c. starter bucha
You can use less water for the boiling part and then add cold water to cool it down faster if you want.
We usually leave ours brew for 14 days. Then bottle and sit at room temp. for about 3 days before refrigerating. It depends on how sweet it still tastes when we bottle it as to how long we leave it sit out. If its already quite vinegary we refrig. it sooner and if sweet leave it sit out longer.
Hope this makes sense!