Many homebrewers prefer “continuous brew” setups, where you pour out kombucha as you drink it and periodically add new sweet tea to your fermentation pot. This method hasn’t been very helpful for me, because it forces me to either a) brew sweet tea often, which can become a chore, or b) brew a concentrated sweet tea and keep it in my fridge, which takes up precious space. So in the end I prefer my brew-every-3-weeks schedule.