Apfelwein too cold to condition?

[FatsMcBrew]

After I bottled my first batch of Apfelwein I put it in my basement to carb, and condition. Three weeks later I checked a bottle just to see how things were progressing, and there was zero carbonation, not even the tiniest hiss when popping the top.
I used the recommended Montrachet yeast, and a normal amount of priming sugar. I'm thinking my basement is too cold for the yeast to do their thing. I put a thermometer down there, and it's about 54deg F. (I should do a lager!)
Anyway,
Should I move them upstairs where it's warmer?

 

[Dylock]

Yea your basement is way to cold, you want to carb at room temperature, roughly 70-75 degrees.