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Steven Gangichiodo
Attended College of Staten Island
Lives in Lindenhurst, NY
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Steven Gangichiodo

HELP Wine Problems  - 
 
Hello all. I noticed this on the top of my sangiovese this morning. Any ideas as to what's happening or what it could be. Further more, is there anything to do to fix it?
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Ed Kraus's profile photoBenjamin Hansen's profile photoP.W. Scoggins Wines's profile photoSteven Gangichiodo's profile photo
8 comments
 
Hope it turns out well for you I love Sangiovese. The First time I had that happen to me I geysered half a keg on my Shirt :). 
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Steven Gangichiodo

HELP Wine Problems  - 
 
Hello everyone. I was just wondering if any of you fine folks have ever seen this in your wines before.

A few months ago I put some sangiovese (as well as the other stuff) in their secondary fermenter (6 gallon carboys). I have left them untouched and under airlock since. Saturday night I noticed one of the sangiovese has a thin film on top that was a purple tint. It also looked as if there was some dead yeast floating at the top as well. I have never seen this before so I immediately racked into a 5 gallon carboy and added a little more than a quarter of a teaspoon of metabisulfite to kill anything in the wine.

Was my wine harboring bacteria like Guantanamo Bay or did I panic for no reason? It did not seem to have any off smells and I braved a few sips and it tasted like young wine. 
1
Wallace Malcolm's profile photoMatt Spaanem's profile photoSteven Gangichiodo's profile photo
11 comments
 
+Wallace Malcolm I am not using barrels.  They are WAYYYY to expensive.  Besides, the benefits of barrel aging is only good for a few years.  After that, the barrels lose their characteristics and become nothing more than expensive vessels.

+Matt Spaanem Awesome!  I know for a fact that I am well below 1.000 on the hydrometer. If that is the case then I guess I don't have much to worry about. 

I racked the other day and added some K-Meta.  I don't see that film any more.  I am hoping it stays that way.  Again, I braved a taste and nothing seemed off.
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Steven Gangichiodo

Clothing Manufacturers  - 
 
Hey everyone. A few years back I received a Columbia jacket for Christmas and I love it. However, through the years it has seen its fair share of the use and needs to be retired.

Does anyone know where I can find a jacket that is similar in style that is american made? I'm looking for a jacket that has a removable fleece jacket inside and wind breaker for the top layer. Any help is greatly appreciated. 
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Steven Gangichiodo's profile photoPatriotic Promos's profile photo
2 comments
 
That is one fine lookin jacket there and for a real good price. Thanks so much! 
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Steven Gangichiodo

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Steven Gangichiodo

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I'm a witch, a Wiccan
And I'm so proud of it
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Steven Gangichiodo

Making wine from Juice and Concentrates  - 
 
Hey guys. I bought a 6 gal bucket of Regina grenache the other day, brought it home and waited a day for it to get to room temp. But to my demise, when I opened it up I found it was a rosé. Do grenache juice pails usually come as rosé or did I get screwed?
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Benjamin Hansen's profile photoSteven Gangichiodo's profile photo
2 comments
 
I understand that grenache is almost always used , in reds at least, as a blending verietal. I also know its an extremely popular rosé verietal. But I don't know if greneache is usually sold as a rosé only or if my supplier muffed up. If I would have checked sooner, while it was still cold, I would have called to see what the deal was. If there was a full blown red grenache I would have switched it. 
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Hey everybody.  Quick question.  I made an American Pale Ale/Cream Ale about a month ago.  Did a partial mash kit that, after racking off the trub, yielded only 3 gallons.  How much priming sugar would I need? When things go right I am usually using 1 bag for 5 gallons.  Would I user 3/5th of the bag of priming sugar?
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Gibbs Lippai's profile photoJosh Ewin's profile photoSteven Gangichiodo's profile photoBryan Hargrave's profile photo
5 comments
 
It depends on how much carbonation you want. I almost never prime with an entire bag.

Get my friend Randy Mosher's book: "Radical Brewing". There is wonderful section on priming. 
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Steven Gangichiodo

Making wine from Juice and Concentrates  - 
 
First glimpse of this years batch! The blend you ask? Here we go:

16% Alicante
16% Grenache
33% Sangiovese
33% Zinfandel

Used various yeasts from Lellamand to control tasting notes. This blend is gears for a heavy body with spice and herb with a hint of fruitiness from the grenache.

Nom nom nom.
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Wallace Malcolm's profile photoSteven Gangichiodo's profile photo
2 comments
 
Hey Wallace. No bottles yet. I was racking and thiefed a little from each carboy just to see how things got along in the glass. At this point and time, each verietal remains in their own respective carboys. I will do the final blending in the months to come. 
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Steven Gangichiodo

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I so want to do this!
 
Where pumpkins come from

This pumpkin was made by a "Dr. Jimenez", who appears to be a OB/GYN from the look of it.  This photo is from a couple of years ago, I don't know the source (I found it on Facebook).

#halloween2013   #Halloween #Pumpkin
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Cynthia Roethgen's profile photo
 
I thought you said you didn't want kids?!?!
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Steven Gangichiodo

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This is who I am and who we are!
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People
In his circles
124 people
Have him in circles
56 people
frank fontana's profile photo
Elaine Seiler's profile photo
Vincent Smith's profile photo
rodel catajay's profile photo
Cosimo Genovese's profile photo
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Work
Occupation
Level 2 Desktop Support Technician
Skills
Nun chunk skills.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Lindenhurst, NY
Previously
Brooklyn, NY
Story
Tagline
Building my house on stone, not on sand.
Introduction
Well, Google suggests I put something here so other people know they have the correct Steven, but I can't imagine a large population of people with a name like mine.
Bragging rights
I take average photographs too embaressing to post here.
Education
  • College of Staten Island
    Engineering Science
  • College of Staten Island
    Music
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Gender
Male
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Friends, Networking
Relationship
In a relationship
While I did not visit the location I have nothing but good words to say about this company. Last october I ordered grape juice for wine making. After checking a few locations, Peter's Fruit was on par, if not cheaper, than most locations I checked out. Price wise they were the same as my old sitributor in Brooklyn. I called to receive a price chart on their available juices and I was promptly emailed a neat and clean excel spread sheet. When it came time to order, the staff members were great. They knew all the answers to my questions and I was NEVER put on hold. The delivery was prompt and I was extremely impressed with the open communication between the driver and I. I was contacted that morning with an estimated time of delivery which was nice within itself. However, I got another phone call from them. That morning there was road repairs on my block and they were not allowing anyone through for some time. The driver called me and informed me of the situation and waiting on the corner for the go ahead from the contruction crews. They got in front of my house and the pales of juice were in my house in minutes, nice and cold. The product they offer (Lodi Gold) is fantastic. Other brands leave a lot of sand like sediment in my wine. This is not the case with the juice Peters Fruit offers. Since then, Peters Fruit has only called me once to inform me of the new shipment of pales and grapes they received. I thought it was great that they did that. I like knowing when there's new stuff to be had. All in all I will order from Peters Fruit again. Great to talk to on the phone. Truck drivers that don't act like truck drivers. Good quality product and great follow up. THAT IS HOW YOU RUN A BUSINESS!
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Quality: ExcellentAppeal: Very goodService: Excellent
Public - a year ago
reviewed a year ago
We drove out to Arbor Wine and Beer making supplies to pick up some B-Brite. My usual spot, Kedco on Smith Street in Farmingdale, is not open on Sundays. The place in and of itself is nice. A lot of supplies for both the beer and wine maker alike which is a good thing. That IS there business you know. However, the gentleman who served us today turned us off completely. We inquired about the B-Brite and received some sort of story on how it is a product that is not allowed in New York State and that's why he hasn't had any in such a long time. I didn't believe him then and I confirmed that it is not in face illegal in the state of new York when I got home. B Brite is basically oxyclean for bottles. What is so illegal about it? So I am not sure where he was going with this. Secondly, he asked why I was looking for b-brite. I told him it was to clean a carboy I am going to need for racking. His response, however, had nothing to do with the topic at hand. He told me something to the effect of "well if your washing your wine bottles and the stain is caked on, use a brush. You should make it a habit of rinsing your wine bottles after you are done drinking the wine." Basically: I asked you a question and I didn't even bother to listen to the answer. Furthermore, after his little disciplinary speech about my wine bottles that don't exist yet, he turns around and walks away quickly to help some one else. Now, I understand you are running a business. I too helped my family run a business. But at least I knew to ask "is there anything else I can help you with today" or to excuse myself before helping another customer and to not turn away quickly. All in all, if you need supplies and know what you need, this place is cool. Get in and get out with out having to talk to much. But if you want to ask questions or have a conversation about beer/wine making I don't think this is the place to go. The gentlemen at Kedco's remember who I am after just the 1st time. They remember everything I purchased, where I am with my wine and are EXTREMELY helpful with my questions. Do yourself a favor and bring your business to people who are passionate about their jobs and the people they serve. Go to Kedco..
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Quality: Poor to fairAppeal: Very goodService: Poor to fair
Public - a year ago
reviewed a year ago
3 reviews
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I love coming here! The food is great. Chicken THai wrap is a favorite as well as the turkey with apples and pesto. Simple food that hits the spot. The coffee is always made correctly and I never had to ask the waitresses for anything and their smooshies are so good you can sell your soul to the lowest bidder just to get one. What gets me the most about this place, and it's probably the reason I love going here, is the fact they support local artists. Open mic nights and even tarot card reasings, they have such an array of things to do and experience. It's good to see a shop support the locals. Joe, the owner (I think), is a funny guy always with a smile on his face.
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Food: ExcellentDecor: ExcellentService: Excellent
Public - a year ago
reviewed a year ago