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I think it was more like 5-10 cloves, no more than that...I am worried about the amount of nutmeg in it though. If the spice flavor is too overwhelming when bottling is there any way to reduce it? Thanks for the help. I've also heard that you can carb by just adding apple juice to it...maybe...

This is my first attempt at a five gallon batch of hard cider. I made a previous 2.5 gallon batch that turned out really well if a little sweet. For that batch I used an ale yeast. This time around I used champagne liquid yeast. Here is my recipe, if anyone has any comments I'd really like...