Kambucha is taking FOREVER

[shredfest2]

New to brewing the buch but I have a question. Got a scoby off of amazon and started my first 1 gallon batch. There is a baby forming on the top, the momma is getting thicker, and it is becoming more tart. My problem lies in that it has been 14 days and it is still pretty sweet. It is getting more tart but my roomate stated a batch 8 days ago and his is already much more tart than mine is. (both did 8 tea bags and 1 cup of suger) I know you can let it go for as long as you want and my room is VERY hot so it should have all of the right conditions to ferment pretty quickly. Want to know if this is normal for a new scoby or what is going on?

Thanks team

 

[skadalajara]

Define "very hot".
Make sure you're not approaching pasteurization temperatures in your fermentor.
If this is your first batch from this mother, the colony may just need more time to re-establish itself.