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Diammonium Phosphate, powder for use in winemaking. This is the basic nitrogen source in nearly all wine yeast nutrients. It can be used by itself or to augment some of the more expensive complete nutrients. At certain stages of fermentation it will help inhibit formation of reduced sulfur compounds. It is best if used early rather than later in the fermentation. Normal usage is 1 to 3 grams per gallon.
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