Originally Posted by UrbanBrew
It had been kept in the garage in 40-50 degree temps and I didn't let it warm up before bottling. After bottling it was kept in the house in about 70 degree temps.
I doubt this would kill the yeast, but it may have pushed it into a dormant state, from which it might take a while to recover. If it doesn't recover (ie.: it's dead), adding more sugar won't help either. If it does revive, you've already got priming sugar in each bottle, right?