This is my third try at mead, I chose not to use nutrients, it seems more natural without them. I have been stirring it morning and evening. I used my hydrometer and to my understanding, I was assuming closer to 17% ABV
Hi C.Stod82 and welcome to the forums.
1.120 is around 16%, it varies depending on the method you use to calculate it since there are several
You should read the newbee guide that is in this webpage. You will understand a lot about meadmaking, and from there we can explain a lot more.
You should also use nutreints like Fermaid O or K. Yeast need nitrogen to grow healthy and honey is very nitrogen-deficient (compared to wine or beer or cider). You can choose not to, but you will improve all the meads you use them on, and they will be drinkable much sooner. Even winemakers use nutrients nowadays. The apple juice provides some, but not all the yeast needs.
Too late to fix this now, but did you rehidrate your yeast? If you dont know what im talking about, dont worry, and go read the newbee guide. Because it will be important for the next meads you do.
The recipe sounds good to me. Degas every day at least once until the fermentation is done.
I think if you didnt rehidrate and didnt use nutrient it will end semisweet (1.020-1.010). If you dont taste much cinnamon, give it a bit of time. Mine always takes about 3 months to start showing the flavour (altough that depends on what type you used i think). In the end it probably will have a good cinnamon kick. If you dont taste much apple, you can add some more juice after the ferment or some apples sliced. The same goes for any spices, you can add them after. Some spices that combien well are cloves, nutmeg, vanilla and allspice, altough I myself am a fan of pure cinnamon. That is just up to you