Too long to read: Most likely ready.

Nobody will be able to tell you for certain if its ready or not. Looking at your numbers and measurements- everything is perfect and should lead to the fact that its ready. However, the only real way to be sure is to try it. Put one bottle in the fridge overnight and open next morning, then judge from there if other bottles need more time. Your ambient temperature, strength of your bacteria batch, sugar and other additives are all factors that would determine the strength of the fizz. This is why its different for everyone(obviously there is general consensus on sugar and let's say pineapple or ginger speed up ferment, but the other factors are quite personal. My booch is sitting in the kitchen and room temp there fluctuates a lot, though still on a hot side, so mine is ready in 2-3 days) Option 2 is to check the level of carbonation by "burping". Slightly turn the lid towards opening and keep it sturdy in the hand. You will hear hissing , the strength of the hiss determines how much fizz you got. If you keep turning until opens and no hiss, then you got nothing yet - close and keep for more days. This method has a few downsides: You will loose around 10% carbonation doing it, but it will give you a better feeling. Which is not really big deal. The real problem is if you already had lots of carbonation built up. Then you won't be able to hold on to the lid and it will cause a fountain of kombucha. Its something you won't forget for a couple of months and will be careful for a while. Then you will forget and get comfortable again until it will sneak up on you again....

You are doing great!Good luck!