Been too long since I posted a video.Played this on the first guitar I ever built with a couple recent additions. Eye bolt tuners and finishing nail frets.I also improvised two verses in there at the end:I got this bottle here. Now like you it's gone. Oh, baby please don't go.I got this bottle here. What'd I do to you that was so wrong? Oh, baby please don't go.
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Thanks Uncle John. There was a video posted in the Facebook group of a guy playing similarly with a beer bottle the other day. I had contemplated singing this song as a little bit angry-drunk for awhile and sort of had visions of shot glasses lined up in the video. When I saw the other player, I knew immediately how this was going to work. I did have to practice for a couple minutes to figure out where to hold the bottle, but it really wasn't that hard. Just had to turn the give-a-shitter way down low. I think I hit -11 on this one.
That's why I advocated setting a jug outside for the wild...orrrr...buy some apples from one of the farms, and food process em into the juice...ahhhh, yer killin' me here! ;-)
I remember as kids we thought the best thing was when the cider had naturally fermented in the refrigerator and started to get real fizzy. Sometimes it would only take a day or two. I suppose it is like San Francisco sourdough bread. It might be sourdough somewhere else, but doesn't taste the same with foreign yeast.
For hard cider Montrachet yeast will give a dry cider.
A double handful of crushed fresh blueberries to 5 gal of apple cider is a nice variation. It produces a blush cider having a hint of blueberry flavor.
Yes, I know the chemistry pretty well. ;-) But the difference is like raw milk from the farm vs 2% from the store. I grew up on a farm with Jersey cows. They produce the most cream with the highest butterfat. a 1 gallon jar would have at least 1/3 rich cream. Even the "cream on top" milk I get at the farmer's market isn't close to the real deal. The natural microflora does so much for the flavor.
Of course, for cider if they use "drops" that microflora could be E. coli. . .but you pays your money and you takes your chances.
Comments
Thanks Uncle John. There was a video posted in the Facebook group of a guy playing similarly with a beer bottle the other day. I had contemplated singing this song as a little bit angry-drunk for awhile and sort of had visions of shot glasses lined up in the video. When I saw the other player, I knew immediately how this was going to work. I did have to practice for a couple minutes to figure out where to hold the bottle, but it really wasn't that hard. Just had to turn the give-a-shitter way down low. I think I hit -11 on this one.
Ha, ha, Classic, sir. And fun, Amazing you played it so well using the 'slide' like that.
Here's a pic of the cider with blueberry that I put up last year 12.5% abv, killer stuff mulled.
I remember as kids we thought the best thing was when the cider had naturally fermented in the refrigerator and started to get real fizzy. Sometimes it would only take a day or two. I suppose it is like San Francisco sourdough bread. It might be sourdough somewhere else, but doesn't taste the same with foreign yeast.
For hard cider Montrachet yeast will give a dry cider.
A double handful of crushed fresh blueberries to 5 gal of apple cider is a nice variation. It produces a blush cider having a hint of blueberry flavor.
Yes, I know the chemistry pretty well. ;-) But the difference is like raw milk from the farm vs 2% from the store. I grew up on a farm with Jersey cows. They produce the most cream with the highest butterfat. a 1 gallon jar would have at least 1/3 rich cream. Even the "cream on top" milk I get at the farmer's market isn't close to the real deal. The natural microflora does so much for the flavor.
Of course, for cider if they use "drops" that microflora could be E. coli. . .but you pays your money and you takes your chances.
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