When your making Kombucha, it's important to check your symbiotic colony of bacteria and yeast, or "Scoby", which floats around at the top, or bottom. As long as it looks alive, it's generally doing it's job, eating the sugars and turning your chosen variety of tea into a highly probiotic, mildly acidic, carbonated drink.
When it's time to drain off some Kombucha, it's also time to add back more ingredients to replace what's displaced, which is to say just boiled, cooled water and some form of sugar (honey is my preferred form for fermenting because it's basically sterile and does not require boiling to remove impurities that could harm the Scoby).
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