Summarize this article:

Note that they may be stuck together. Pour a little of the kombucha on them and cover the bowl to keep them protected. Optionally, fill it all the way to the top. If you do not, then it will take forever to get fizzy. If there isn't enough, you can either get smaller containers. Or, if there's just a slight gap,  fill the rest with juice or more tea. Use only a small amount, or else you risk watering down the tea. Leave about 10% of old tea in the glass jar as starter tea to start a new batch of kombucha. Begin the cycle again: Pour in freshly brewed tea, put the culture back in, cover, etc.  You may use each layer of culture to make a new batch of tea; some recommend using the new layer of culture and discarding the old one. It is not necessary to put both layers of culture back into a single new batch; one will suffice. Every fermentation cycle creates a new child from the mother. So once you have fermented your first batch you will now have two mothers, one from the original mother, and one from the new child. This multiplication will occur for every subsequent fermentation. Cap them loosely for safety, tightly for carbonation and let sit for about 2 - 5 days at room temperature. Kombucha is best enjoyed cold.
Gently remove mother and baby cultures with clean hands (and non-latex gloves if you have them) and set them in a clean bowl. Using a funnel, pour most of your finished tea into storage container(s). Cap your jug or bottles of finished kombucha. Refrigerate.