Can you post a pic of one table spoon filled with sugar? Depending on how full that spoon is, it might be too much for a 33cl bottle. Or if you have a precision scale, you can figure out how many grams is that. This is actually important, you might have made grenades.
You won't get carbonation near the lower end of the 0-10c range. It will carbonate very very slowly near the 10c range. You are working with ale yeasts so they ferment at 15-25c (and higher, but you wouldn't want to ferment them at higher than 25c). A lager yeast will perform way better at 10c, but even they ferment faster at higher temps.
Store them near the window until you get your desired carbonation level. Then move them to the balcony. Let's calculate how much carbonation you are going to get first though, if that spoon is too full it might be dangerous.
You can store them warm too. It won't make a huge difference taste wise. Temperature control isn't as important in bottles as it was in the fermenter since there isn't a lot of fermentation to happen now. Aging also improves the taste considerably in most styles and will make most off flavors disappear. Make sure to leave them alone for as long as you can.