According to my (calibrated) refractometer, it’s at 35%
That... Is not how that works. And there is no way your brew is at 35%.
I hope I'm not mansplaining here but the content of your post makes me think are light on knowledge in this subject area. If you already know all this, please disregard. No offense intended; just trying to help:
The way us brewers measure alcohol without fancy equipment is by measuring the amount of sugars pre fermentation and then measuring again post fermentation. You can measure the sugars with a hydrometer or refractometer, though, refractometers require some guesswork. That difference in sugar is used to calculate the alcohol percentage because yeast consume sugar to create co2 and alcohol in a very predictable manner. There are various calculators you can use online to do this. Here is an explanation of how to measure the ABV of your brew using a hydrometer:
The Guide On How To Use A Hydrometer To Measure ABV In 2021
Your picture is pretty fuzzy so I can't tell exactly where you got 35% from. After reading this thread over again, I think you're using a spirit refractometer. If you are, the scale does not apply to beer. You need an SG or Brix scale. And as I mentioned above, you need the before and after measurements to determine the ABV.
Even If you are using the wrong refractometer, where the position of measurement is on the scale tells me there are still a very large amount of sugar remaining. I'm not sure what your original gravity (sugar content) was, so it's hard to say how much alcohol is there. If you did not measure sugars pre fermentation, there is not really an easy way to know. You said you saw fermentation activity, so it's possible the yeast fermented until the brew reached their ABV limit, which is around 10%, and then stopped.
So at the most, your brew is probably around 10% ABV, with a very large amount of unfermented sugar remaining.