I would say it won't carb if it's been in to 17 days. It needs about a day after it's finished fermenting to clear some of the way. If in doubt just straight in the bottle with priming sugar. If sediment is a concern just leave it a month to go solid. I say this as I have done a few and my latest prosecco didn't carb as I left it 48 hours to settle. I opened the bottles put a bit more sugar and some yeast directly in the bottles. Gonna leave it 2 weeks to see if it Does. That's 12 litres. If it doesn't I will make another 4 litres, when it has nearly stopped fermenting I won't clear it at all but mix it with the 12 litres and sugar (just enough for 4litrds as there will be sugar in the original 12) and bottle immediately. That way I know I have viable yeast in there.