Servomyces is a yeast nutrient that was originally developed for German brewers by Weihenstephan and the Munich University. It is proven to cut down fermentation time, increase flocculation, greatly reduce harsh sulphur notes, improve yeast health and viability, reduce levels of diacetyl at the end of primary fermentation, produce faster, more complete attenuations, increase yeast production for better harvest, and improve the quality of the finished product.
The folks at White labs have made Servomyces available to homebrewers and home winemakers by packaging it in capsules that can be used for a 5-gallon batch of beer, wine, mead or cider. Simply add a capsule 10 minutes before the end of the boil. Winemakers should open the capsule and pour the Servomyces into the must, as the capsule requires boiling to melt.
Each pack contains 6 Servomyces capsules.