Bottles wont carb up?

[Waterfowler]

So I brewed 10 gallons of cider to my desired SG and achieved a ABV of a little over 7% and 8% in the different batches using nottinghams, I bottled it last friday. To prime the batch for bottling I used a brown sugar syrup and added sugar for the beer to carb in the bottles, I have found that this gives a nice semi-sweet sparkling cider after pasteurizing on the stove after a few days. In the past I have used concentrated apple juice to do this backsweetening and priming technique but I switched it up with brown sugar this time, just what I had on hand. Anyways, I have found that after 5 days there is barely any pressure in the bottles and I would have expected them to be gushing by now, but heres my dilemma, I must leave for three days and would not like to return home to popped bottles all over my garage.

So do I...
A. Pasteurize them now and sacrifice the sparkling part of the cider for a sweeter drink?

B. Leave em and pray they dont pop

C. Maybe stick them in the fridge and slow down fermintation?

Any other suggestions would be great, I think the reason they dont want to carb up is that my garage has been in the mid 50's lately as we are starting to get cold nights, would this explain? Thanks guys!

 

[prandlesc]

C - slow the ferm now and re-warm when you get back.