I have seen a lot of comments about adding diammonium phosphate nitrogen
at the beginning to be sure the yeast can complete the process and eliminate
rotten egg odor. In my mine its more alcohol too, at the end if that's what
you are after and I'm after. Is this correct? Is there a source that would
be local for the food grade "dap" for my wine creations? What else have you
folks tried without the belly ache? I would like to get it locally instead
of having to order and wait or order ahead. Just start the new batch and
add it, cutting out another phone call or online order.

Ron

DAP is used to correct a nitrogen deficiency, it's not relly called DAP
nitrogen. The only place I have seen it is in winemaking stores, but
any chemical supply house that will sell to you can supply it also.
You don't need a whole lot.

Joe

Ron wrote:
I have seen a lot of comments about adding diammonium phosphate
nitrogen
at the beginning to be sure the yeast can complete the process and
eliminate
rotten egg odor. In my mine its more alcohol too, at the end if
that's what
you are after and I'm after. Is this correct? Is there a source
that would
be local for the food grade "dap" for my wine creations? What else
have you
folks tried without the belly ache? I would like to get it locally
instead
of having to order and wait or order ahead. Just start the new batch
and
add it, cutting out another phone call or online order.

Ron

Joe
Thanks
I have called all I know around here in Greenville, NC areas and no one here
even knows what it is. I do have a couple of places trying to locate it for
me.

Ron


"Joe Sallustio" wrote in message
oups.com...
DAP is used to correct a nitrogen deficiency, it's not relly called DAP
nitrogen. The only place I have seen it is in winemaking stores, but
any chemical supply house that will sell to you can supply it also.
You don't need a whole lot.

Joe

Ron wrote:
I have seen a lot of comments about adding diammonium phosphate
nitrogen
at the beginning to be sure the yeast can complete the process and
eliminate
rotten egg odor. In my mine its more alcohol too, at the end if
that's what
you are after and I'm after. Is this correct? Is there a source
that would
be local for the food grade "dap" for my wine creations? What else
have you
folks tried without the belly ache? I would like to get it locally
instead
of having to order and wait or order ahead. Just start the new batch
and
add it, cutting out another phone call or online order.

Ron

Just ask for yeast nutrient. Generally that is what it is commonly called.
Steve
"Ron" wrote in message
ink.net...
Joe
Thanks
I have called all I know around here in Greenville, NC areas and no one
here
even knows what it is. I do have a couple of places trying to locate it
for
me.

Ron


"Joe Sallustio" wrote in message
oups.com...
DAP is used to correct a nitrogen deficiency, it's not relly called DAP
nitrogen. The only place I have seen it is in winemaking stores, but
any chemical supply house that will sell to you can supply it also.
You don't need a whole lot.

Joe

Ron wrote:
I have seen a lot of comments about adding diammonium phosphate
nitrogen
at the beginning to be sure the yeast can complete the process and
eliminate
rotten egg odor. In my mine its more alcohol too, at the end if
that's what
you are after and I'm after. Is this correct? Is there a source
that would
be local for the food grade "dap" for my wine creations? What else
have you
folks tried without the belly ache? I would like to get it locally
instead
of having to order and wait or order ahead. Just start the new batch
and
add it, cutting out another phone call or online order.

Ron

That's a better idea actually. DAP is often included with yeast
nutrient, but it has some other things DAP alone won't provide. I have
used brands called yeastex, fermaid and super ferment all do a nice
job.

Did you try looking under beer _and_ winemaking in the phone books?
Sometimes they have a hard time categorizing beer and winemaking supply
shops.

Joe


STEPHEN PEEK wrote:
Just ask for yeast nutrient. Generally that is what it is commonly
called.
Steve
"Ron" wrote in message
ink.net...
Joe
Thanks
I have called all I know around here in Greenville, NC areas and no
one
here
even knows what it is. I do have a couple of places trying to
locate it
for
me.

Ron


"Joe Sallustio" wrote in message
oups.com...
DAP is used to correct a nitrogen deficiency, it's not relly
called DAP
nitrogen. The only place I have seen it is in winemaking stores,
but
any chemical supply house that will sell to you can supply it
also.
You don't need a whole lot.

Joe

Ron wrote:
I have seen a lot of comments about adding diammonium phosphate
nitrogen
at the beginning to be sure the yeast can complete the process
and
eliminate
rotten egg odor. In my mine its more alcohol too, at the end if
that's what
you are after and I'm after. Is this correct? Is there a
source
that would
be local for the food grade "dap" for my wine creations? What
else
have you
folks tried without the belly ache? I would like to get it
locally
instead
of having to order and wait or order ahead. Just start the new
batch
and
add it, cutting out another phone call or online order.

Ron

"Ron" wrote in message
ink.net...
Joe
Thanks
I have called all I know around here in Greenville, NC areas and no one
here
even knows what it is. I do have a couple of places trying to locate it
for
me.

Any good wine supply shop sells Di-Ammonium Phosphate as a Yeast
Nutrient. I just bought a pound from ECKRAUS.COM





Ron


"Joe Sallustio" wrote in message
oups.com...
DAP is used to correct a nitrogen deficiency, it's not relly called DAP
nitrogen. The only place I have seen it is in winemaking stores, but
any chemical supply house that will sell to you can supply it also.
You don't need a whole lot.

Joe

Ron wrote:
I have seen a lot of comments about adding diammonium phosphate
nitrogen
at the beginning to be sure the yeast can complete the process and
eliminate
rotten egg odor. In my mine its more alcohol too, at the end if
that's what
you are after and I'm after. Is this correct? Is there a source
that would
be local for the food grade "dap" for my wine creations? What else
have you
folks tried without the belly ache? I would like to get it locally
instead
of having to order and wait or order ahead. Just start the new batch
and
add it, cutting out another phone call or online order.

Ron

It's not called Di-Ammonium Phosphate Nitrogen. It's just plain
Di-Ammonium Phosphate, and it is sold as "Yeast Nutrient", and it should be
available at your local wine shop. I get mine from Wine and Cake Hobbies in
Norfolk, VA.
Bob
--
http://www.RoanokeIsland.com
35* 55' N, 75* 40' W

"Ron" wrote in message
ink.net...
I have seen a lot of comments about adding diammonium phosphate
nitrogen
at the beginning to be sure the yeast can complete the process and
eliminate
rotten egg odor. In my mine its more alcohol too, at the end if that's
what
you are after and I'm after. Is this correct? Is there a source that
would
be local for the food grade "dap" for my wine creations? What else have
you
folks tried without the belly ache? I would like to get it locally
instead
of having to order and wait or order ahead. Just start the new batch and
add it, cutting out another phone call or online order.

Ron