After 2 days of vigorous fermentation, added 1 thawed can of apple juice concentrate (Old Orchard from Hyvee) and allowed another week+ of fermentation. 4 old cinnamon sticks and walnut extract added when transferred to secondary. Cold crashed to halt yeast, and then another 4/5 can of apple juice concentrate added to sweeten and enhance apple flavor. No way to accurately measure ABV due to apple juice additions.
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