Did a batch a while back, use the Nottingham with no nutrients, no starter, took a while for it to finish. Could have done a lot of things to make it easier on the yeast but did none of them.
After maybe 1.5-2 months I racked out of the primary into a secondary with sulfite and benzoate, plus the syrup and concentrate. Just kegged after about a week to drop clear. Tastes wonderful, very much looking forward to it.
I've not seen it mentioned (although I have not read 101 pages) , making the syrup is interesting. Mine settled into a sort of "snot" layer, similar to what you would expect if you boiled okra. I put that into the fermenter and some of it survived till I cleaned the carboy. Nasty looking but it tastes great. Maybe it was something that came out of the cinnamon making the syrup? Dunno.