Ok looking for some suggestions.I started 5 gallons of apple wine by using 5.5 gallons of wal marts great value apple juice(ascorbic acid only)and enough sugar to get a starting sg of 1.090. I used cote de blanc yeast (my fav for fruit) and of course yeast energizer and nutrient.At 1.010 i racked to secondary . I still have a little ferment going thru the airlock and i am thinking i would like to try some cinnamon and/or a couple vanilla beans in the secondary after it quits fermenting. So advice please anyone ever use a cinnamon stick and or vanilla beans in their secondary ????? If so for how long? Thanks for the responses DAVE