I apologize if I came across a bit pushy, where are you located? I am spoiled, I have several home brew shops within 10 mins from my house.
Do not add DAP unless you have to.
There are different types of nutrients, rehydration nutrients such as GoFerm and yeast nutrients such as Fermaid K.
The following was taken from the Scott Labs fermentation handbook:
Yeast rehydration nutrients provide natural micronutrients (vitamins and minerals) to the yeast during the yeast rehydration phase. By adding these bio-available nutrients at the
rehydration stage yeast cells benefit most directly. Cell viability and vitality are enhanced, resulting in fermentations that finish stronger, with reduced chances of sensory deviations.
Never use nutrients containing ammonia salts, such as DAP, during yeast rehydrationthey are toxic to the yeast.
Fermentation nutrition is therefore considered a vital part of a controlled fermentation strategy. Nitrogen is an extremely important yeast nutrient.
The cells use nitrogen for growth, protein and enzyme synthesis, and sugar transport.
Yeast nutrition, however, is more than nitrogen. Yeast cells also require a balanced supply of minerals (magnesium, zinc, etc.), vitamins and oxygen.
Tailor your fermentation regime for optimal yeast reproduction, sugar transport and aromatic expression.
So, to sum it up, use rehydration nutrients to ensure that the yeast has the necessary micronutrients that it needs to grow and reproduce, healthy yeast will result in a healthy fermentation.
Having a nutrient schedule is very important, I'll split up the recommended amount of yeast nutrient needed for the amount of wine that I'm making, 2 or 3 additions, the first being added at the beginning of fermentation, then at 1/3 fermentation completion, and the last at another 1/3.
I highly recommend downloading the
Scott Labs Fermentation Handbook, this is such a great source of knowledge!
Feel free to ask any question, we all started out as new wine makers and had to learn!
I hope this helps.