general brandy ferment ammendments

[Cackalack]

I'm interested in doing several different brandies, and have, but interested to hear everyone's opinions on their choice brandy ferment ammendments...

dap?
fermaid K?
ghosts?
calcium carbonate?
gypsum?

for taste, for ph, for yeast

I know wyeast does an eau de vie smack pouch...any other yeast ideas? believe I used a white labs english cider yeast for my last applejack

but ya, gonna leave this one open, mainly because I had low abv% on my latest fruit ferments, flavor was there, but not high output