Hi savedbygrace,
Relax!! Kombucha is very easy and forgiving to work with! We never bottle ours--just strain it and drink it after it's done brewing. As for leftovers, I just put them into another glass jar and throw a cap on it and put it in the fridge. Seems to keep its fizziness that way, too.
Some people even brew theirs in glass bowls--whatever works for you. Personally, I don't like to do this since my glass bowls are scarce, and also, you end up growing a HUGE scoby on the top of your kombucha. I guess you could use it as a frisbee when it gets old

Here's our simple recipe for kombucha:
In a stainless steel kettle, boil 3 qts filtered water for 5 min. Add 1 c. sugar into hot water, stirring with a NON-metal spoon. Bring back to boil. Remove from heat and put in 4 Lipton black tea bags. Cover and set on a back burner to cool way down. Should be almost room temp before you add your scoby and a little starter kombucha. Also, remove your teabags at this point.
Put into your glass jar, cover with a cheesecloth or coffee filter secured with a rubber band, put in a dark place (I cover mine with a paper bag "blanket" around the jar so no light can get in), and wait about a week to check your kombucha. In cooler temps, it will take a little longer to brew.
How's that? Clear as mud? It's really not that hard once you get the hang of it. Let us know of any questions!
Happy Brewing,
MS