Wild Atlantic Way Zythos
This zythos-style mead combines the floral sweetness of Monarch's Choice Wildflower & Buckwheat honey with the hoppy essence of Zythos hops. With the rich caramel notes from pre-hopped malt extract and the robust character from Irish Ale yeast, this mead is perfect for adventurous palates. Enjoy a unique twist that balances hop bitterness and honeyed sweetness!
ingredients
- 3.3 lbs pre-hopped malt extract
- 2½ lbs Monarch's Choice Wildflower & Buckwheat honey
- 1 oz Zythos hops (for bitterness)
- 1 oz Zythos hops (for aroma)
- 1 packet White Labs WLP004 Irish Ale Yeast
- 1 cup priming sugar (for bottling)
- 1 gallon water (for dilution)
- 1 campden tablet (optional, for sanitation)
steps
- 1.
Sanitize all equipment and utensils, including the fermenter, airlock, and bottles.
- 2.
In a large pot, bring 1 gallon of water to a boil. Add the pre-hopped malt extract and stir until fully dissolved.
- 3.
Add 1 oz of Zythos hops to the boiling mixture and boil for 30 minutes to extract bitterness.
- 4.
Remove from heat and cool the wort quickly, using an ice bath if possible.
- 5.
Once cooled, transfer the wort to a sanitized fermenter and add enough water to bring the total volume to 5 gallons.
- 6.
Stir in the wildflower and buckwheat honey until fully dissolved.
- 7.
If using, crush and dissolve the campden tablet in the wort to remove any chlorine from the water.
- 8.
Pitch the yeast by sprinkling it on top of the wort and gently stirring it in.
- 9.
Seal the fermenter with an airlock and allow it to ferment at room temperature (65-75°F) for 1-2 weeks or until fermentation slows.
- 10.
After fermentation, add the remaining 1 oz of Zythos hops directly to the fermenter for 5-7 days for aroma extraction (dry-hopping).
- 11.
Prepare for bottling by dissolving the priming sugar in a small amount of water, adding to the mead, and transferring to sanitized bottles.
- 12.
Cap the bottles and allow them to carbonate for another 1-2 weeks in a cool, dark place before chilling and enjoying!
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