DAP is the main source of added nitrogen in wine fermentations in the USA.
- DAP is 21.2% ammonia nitrogen
- 100 ppm (10 g/hL) DAP = 21 ppm nitrogen
- 1 lb/1000G = 25.4 ppm N
Test juice nitrogen to calculate the correct dose. DAP is best used in conjunction with yeast products in complex blends, but low-nitrogen musts need EXTRA DAP. Add DAP in stages during the first half of fermentation. DAP stimulates fermentation rate, so if too much is added at once, the yeasts may ferment too fast and too hot.
Adding it in portions gives you the option to SLOW DOWN additions if the ferment is going too fast, which you cannot do if you have added nutrients all at once.
Dose: See nutrient addition charts (PRODUCT SPECS TAB) for assistance in calculating best use protocol.