Yep. This was answered here https://boochmakers.com/questions/can-i-add-more-sugar-and-leave-it-to-ferment-longer-if-it-didnt-carbonate-during-f2-11/.
General answer is yes though. Putting your kombucha in the fridge slows down the fermentation by a lot, but, its still fermenting. Taking it out of the fridge and allowing it to go back to the ideal fermentation temperatures and leaving it out will just put it back in "fermenting" mode and continue to ferment. The amount of time until it becomes more carbonated though depends on how much sugar is still in there, and how much carbonation you are expecting to get.
My advice is to have a little journal to document everything you are doing, the batches, ingredients, time frames for F1 and F2, the amount of sugar, and of course the result. Even if a batch did not fizz, it doesn't mean it was wasted if you can learn from it :).
