DAP yeast nutrient is a great addition to wine must, mead and yeast starters for beer
If the yeast lacks nutirion during fermentation, off flavours and aromas will beformed by the yeast and reduce the overall quality. In extreme cases of nutritional deficiency fermentation will stick.
We need to add DAP, in situations where there is insufficient nitrogen or phosphorous provided by the fruit ingredients. Thequantity of DAP to use will vary depending on the quantity of fruit used, but will generally be between 7-15grams per 23 litre fermentation.