[mba] proper way to add nutrients

Hello fellow brewers. I have a couple of questions and would be interested in hearing your opinions regarding nutrient addition in to ciders, meads etc. If you can please address all the questions so I don't have to re-send same question over and over. Do I need to add nutrients to boiling water and then pour that in to the must (after chilling)? This goes for initial addition and consequent staggered additions. Does boiling water ruin the nutrients? If I don’t boil it and use a teaspoon to add powders directly in to my fermenter, don’t I run a risk of infection? DAP does not seem to dissolve in water very well. Do I need to crush it even further? Or will it dissolve in my must just fine? If I am adding campden or potassium sorbate: - Should I dissolve it in boiling water, chill it and then add it? - Or dissolve it in boiled and chilled water? - Or just add it directly in to the fermenter in powder form? Thank you, -- Alexey Korovinskiy