Diammonium Phosphate (DAP) - 100% Pure Yeast Nutrient.

Provides extra nitrogen to the yeast during fermentation.

Why use DAP

The yeast nutrient provides a unique source of nitrogen for the yeast to use during the fermentation process and DAP is widely recognized as the best of yeast nutrients.

It is recommended for use in all fermentations, particularly if you are producing mead, which tends to be very low in nutrients compared to a “grape” wort.

Insufficient nitrogen levels can result in slow fermentation and the production of unwanted oils, detected as "off-flavours" in the finished wine.


Soon after inoculation, the yeast begins to rapidly consume available nitrogen with up to 46% of the YAN being fully consumed at the start of full fermentation.

As inorganic nitrogen, like the ammonium salts in DAP, is toxic to yeast at high levels, it is not added during inoculation when the biomass of newly rehydrated yeast is low.


Many winemakers split the DAP dosage with the first addition being made towards the end of the latency phase, when the yeast enters its exponential growth period and begins alcoholic fermentation.

In most musts, this occurs around 48 to 72 hours after inoculation. A second dosage is often added about a third of the way through sugar fermentation.

How to use DAP

Mix well to dissolve in a glass of clean water before adding to wort or wort and mix well. It can be used to feed and fortify yeast in the production of wine, beer, cider and mead.


For brewing, it can be added to the wort during boiling.


Packaging to be used in 20 liters of must.

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What is Diammonium Phosphate Used for in Winemaking

  • Product Code: Diammonium Phosphate
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  • $2.00


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Diammonium Phosphate (DAP) - 100% Pure Yeast Nutrient.

Provides extra nitrogen to the yeast during fermentation.

Why use DAP

The yeast nutrient provides a unique source of nitrogen for the yeast to use during the fermentation process and DAP is widely recognized as the best of yeast nutrients.

It is recommended for use in all fermentations, particularly if you are producing mead, which tends to be very low in nutrients compared to a “grape” wort.

Insufficient nitrogen levels can result in slow fermentation and the production of unwanted oils, detected as "off-flavours" in the finished wine.


Soon after inoculation, the yeast begins to rapidly consume available nitrogen with up to 46% of the YAN being fully consumed at the start of full fermentation.

As inorganic nitrogen, like the ammonium salts in DAP, is toxic to yeast at high levels, it is not added during inoculation when the biomass of newly rehydrated yeast is low.


Many winemakers split the DAP dosage with the first addition being made towards the end of the latency phase, when the yeast enters its exponential growth period and begins alcoholic fermentation.

In most musts, this occurs around 48 to 72 hours after inoculation. A second dosage is often added about a third of the way through sugar fermentation.

How to use DAP

Mix well to dissolve in a glass of clean water before adding to wort or wort and mix well. It can be used to feed and fortify yeast in the production of wine, beer, cider and mead.


For brewing, it can be added to the wort during boiling.


Packaging to be used in 20 liters of must.

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