Ok so I thought i would post back with some feedback
Here is what I did.
6 g of SAM's club Apple Juice
5 cinnamon sticks
1 tsp of nutmeg
1 oz oak cubes - medium toasted
Pectin Enzyme per instructions on bottle. (3 tsps I think)
White Labs WLP005 British Ale yeast - No starter
I boiled the cinnamon sticks in 1/2 gallon of Apple Juice, for 10 mins. I added the nutmeg and Oak Cubes at flame out. I cooled that down in an ice bath and added it to the primary with the other 5.5g of Apple Juice and Pectin Enzymes and let that sit for 24 hours under airlock. OG was 1.045. After 24 hours I pitched the vial of yeast. It took 36 hours for the yeast to start fermenting. I kept the temps at 70F. This seemed to be a pretty slow ferment, taking about two weeks for the SG to drop to 1.010. After two weeks, I bottled using 4.7 oz of corn sugar. I bottle conditioned for 6 days, and then pasteurized the batch.
I am very pleased with the results. Extracting the cinnamon flavor from the sticks, worked perfectly, and made the whole house smell like cinnamon. It is not a Fall Clone, more of an amber clone with a nice cinnamon taste. I cannot detect the nutmeg or oak as of yet. It cleared nicely after six days in the bottle.
Things I will change for the next go around:
I will be making a starter with juice and yeast nutrients, as the lag time made me nervous.
I would also stop it a bit earlier maybe to retain a bit more sweetness, say at 1.014 or 1.012. However, abv would have dropped from 4.5% to 4.06 - 4.32%
I was very happy with the taste, however to get a fall blend clone, one would need to add more nutmeg, or get more nutmeg flavor by adding extracts. I might add more oak or a darker toast, to get more flavor from them as well.
This is the first time I have pasteurized, but it was pretty easy and seemed to work. I have not had any bottle bombs as of yet.
Not bad for something that went from "grain" to glass in three weeks