Shane wrote:

> I just saw a recipe that called for diammonium phosphate. Is this common
> seems like it can't be real good for a person.
>
> Thanks,
> Shane

There is an excellent article on DAP in the February issue of "Wines &
Vines". It is one of those "damned-if-you-do and damned-if-you-don't
scenarios, both excessively low YAN and Exessively high YAN can promote
formation of urea, which can be transformed into ethyl carbamate, a likely
carcinogren. None of these are problems any winery needs." In the wrong
dosage or with the wrong timing, DAP can backfire, encouraging sulfur
off-odors.

Note: YAN means yeast available nitrogen.

I believe the product Fermaid contains a small amount of DAP and may be
safer to use, so unless you have a lab analysis of the YAN of your juice,
be careful using DAP.