Post #488986 by The Gnomon on Mon, Oct 19, 2009 11:17 AM

Nutmeg, which was probably the most predominant spice in the bumbo of the Spanish Main, is the ingredient that can most easily overwhelm your concoction. If you notice during the first day or so into the process that it's going to be too much, the only way to stop it from getting stronger is to decant and filter the entire batch then throw the rest of the ingredients back in. Because the nutmeg is ground, you can't just pick it out like the other things.

You could also keep adding more rum, which is what I usually do, but I'd only recommend that if the flavor of the batch was headed in the right direction in the first place. Otherwise, you could just be making additional rum undrinkable.

Martin's recipe doesn't call for as much nutmeg as I use, so it seems to be designed in a way that most people will probably not need to adjust in that regard. Most likely more nutmeg would have to be added, if anything. That's a lot easier than taking it out.