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Add to fermentation to increase yeast activity. Nitrogen compounds such as diammonium phosphate are vital to yeast metabolism. Should be added at beginning of fermentation, but could be added towards the end of a slow or stuck fermentation. Add 3/4 gram per litre to wine. Nutrients include P2O5 (46%) and ammoniacal nitrogen (18%).

Yeast Nutrient (DAP) 100g

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