I haven't done a fermented sausage either. Supposedly, you'll need to keep the sausage in a warm place for a couple days to get the culture "going". An unlit oven has been suggested by some... Your cellar sounds perfect for hanging the sausage to finish curing and dry.
Ruhlman sez to keep it someplace ~ 80 deg F for 12 hours, so I put it in our oven with the oven light on. It felt somewhat warm to the touch when I took it out this morning. Talk about being counter-intuitive. Raw meat left overnight in a warm place.