any way to counteract overbearing spice addition?

[strantor]

I made a "cider" last month. Really it was made from apple juice and not apple cider. After I made and tasted apfelwein, I wanted something stronger, with more to it. I mixed the juice with honey, maple syrup, et.al. plus spices cinnamon and nutmeg. Apparently I put too much in, as now its overbearingly cinnamony and nutmeggy. Is there anything that can be done about it? Backsweetening maybe? It's still in primary and I'm transferring to secondary soon; thought that would be a good time to add whatever I need to add or do whatever I need to do to save it.

Thanks for any suggestions.

 

[buckeyeintexas]

You could make another cider with no spices and then blend the two to dilute the spices

 

[Meadiator]

What he said. Otherwise, I really don't have any advice. Maybe add some more juice and transfer to a larger carboy? Add some nutrient and a pinch of yeast when you do that and you should be fine. Good luck!