Well, do you have a hydrometer? One with a scale on it?
If you add all the ingredients, there is NO way it should be 0. It should be like 1.130 or so on the "SG" scale when you add all the ingredients. It should finish at about 0 or a bit below (since alcohol is lighter than water).
If you don't have a specific gravity scale, the hydrometer should read about 18% on the potential alcohol scale at the beginning, and 0 at the end of the scale. At least this is the case in all of the "triple scale" hydrometers I've ever seen.
Can you also post a link to your hydrometer so we can see where the 0 is? If it's been bubbling a couple of weeks, it's hard to believe that no fermentation took place. Did you taste it? Does it taste a bit "hot"? That's not very scientific, I know, but if it's very sweet and yeasty without hotness, it's not fermented. If it's not sweet, and a bit hot, it's about finished.