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Yeast Nutrient


Di-Ammonium Phosphate (DAP).

Add to beers, wines, ciders or ginger beers to ensure yeast is healthy and has no problems propagating. One teaspoon per 20L batch is standard however higher alcohol or stressful fermenting conditions can lead to higher dosages. In acidic environments or conditons where the brews final ABV will be approaching your yeasts maximum alcohol tolerance we recommend using 2-3 teaspoons at least per 20L batch.