Question re priming with malt extract.

Hi, in the past I have always used a spoon full of sugar in a bottle before capping it. My latest kit suggested half a tea spoon of malt extract instead of sugar. I have just tried a bottle after 6 days and it is flat. I think it is probably because the bottles have been stored in a cold place and the malt extract has not fermented. Can I just leave them for several weeks and wait for the temperature to rise or do I need to get the fermentation going now. Hope that makes sense.

Adrian

Someone around here said "10 days at 70F" for the amount of time and temperature you should have your bottles before you think you screwed something up... I forget who (Revvy maybe?)