Hello all, I'm new to the forum and have been scanning the Kombucha section and done a few searches but not finding much on particular issue. Quick rundown - New to Kombucha - started my first scoby using GT Dave's - first batch of Kombucha made with Green Tea using a recipe found in the Washington Post- Basically 1 gallon tea, 3 cups of sugar, scoby and 1 cup of kombucha. My attempt at making the scoby produced the typical thin film, translucent scoby mentioned in a variety of posts. That scoby has since developed in to a very healthy looking mother (looks like a white jellyfish) as it works on my first batch of Kombucha. It's been sitting for just over 2 weeks and the scoby appears to have matured very well, however the Kombucha seems to be lagging. It's in a gallon glass container, covered with papertowel rubber banded to the rim. After 2 weeks it has the familiar vinegar like aroma (very similar to GT Dave's), has a definite carbonated bite forming but is still overly sweet. I taste tested it last week, and there hasn't been any noticable change in sweetness between then and today. With the sugar content and scoby development, there's obvious nutrient available, but CO2 production seems to have stopped. Just looking for any input as to what I should do with what I have.