I have seen a lot of comments about adding diammonium phosphate nitrogen
at the beginning to be sure the yeast can complete the process and eliminate
rotten egg odor. In my mine its more alcohol too, at the end if that's what
you are after and I'm after. Is this correct? Is there a source that would
be local for the food grade "dap" for my wine creations? What else have you
folks tried without the belly ache? I would like to get it locally instead
of having to order and wait or order ahead. Just start the new batch and
add it, cutting out another phone call or online order.

Ron