Let the beer sit in the fermentor until it's ready. How do you know it's ready? Best answer- use a hydrometer. If you get the same reading three days apart, you're good. If you don't have a hydrometer? Three weeks is probably safe.
Next, you didn't ask, but priming sugar. Use a priming calculator, ideally. If I'm winging it, 1/8 cup beet/cane sugar per gallon is an average starting point. I've heard the 5 Oz corn sugar packet can over carb.
Let the bottles sit warm for a while. If in a warmer room, they carb faster. My beer storage is mid-sixties, and it's never taken less than 3 weeks to carb a bottle. A trick is to use 1 plastic bottle. Fill it, squeeze the head space out, and cap. As it carbs, it will puff, and get nice and firm. That should tell you it's ready.
Once your test bottle is nice and firm, chill a few bottles. 2 days is good enough for me...