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Location: SoCal | I was just over at ebay and realized that every guitar 20-30 years old is now described as "vintage". In my mind, vintage means a really good, older guitar. I think of my GCDB as vintage, and my 1537 as approaching vintage. The original slots are vintage. But the way ebay sellers use the term, it just means any guitar over 20 years old.
Thoughts..... |
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Location: Upper Left USA | Consider "Vintage" computer equipment!
It will always be a vague term and often misused. |
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| I'm with you, Paul. To me a "vintage" instrument has to have some special quality about it - not just the fact that it made it past a certain age without breaking.
Here in FL you can get an auto tag that says "Antique" for any car more than 30 years old (I think, something around that time frame). So a '71 Pinto gets the same "status" rating as '64 Mustang! Not right! |
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Location: Phoenix AZ | Vintage means that the price is inflated because of it's age, without regard to the actual quality of the product.
Your RX7 was vintage.
Dave |
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| Older than me. |
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Location: NJ | Something that Al can't seem t'sell . . . |
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Location: Keepin' It Weird in Portland, OR | If I am selling... It is "vintage".
If I am buying... It is just Old!
To most of the eBarf sellers, especially professional sellers, everything is "Vintage" "Classic" and "Rare" :mad:
[If that Balladeer is so Rare, why are there 38 on eBarf for less than yours? :rolleyes: ] |
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Location: Tuscany, Italy | To me it is a subtle term. It should make the difference between what is only "old" and what is really "vintage", i.e. a commodity representative of an era, of a period of time. Guitars arrived to us throught time, bring with themselves something that is capable to get us emotional and recall memories of the past. If the instruments is also well maintened, ok. If not, because it brings the "sign of the time", because it have been used, it's also fine. And to me, it is a mistake attempting to remove from an istrument "its history".
Sorry for my bad English. Not easy to express some concept in another language.
Riccardo |
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Location: Upper Left USA | Let's see...
Prehistoric
Pre Flood (antidiluvian?)
Pre Industrial
Vintage
Modern
Pop
Now available at a Walmart near you! |
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Location: Boise, Idaho | Older than classic. A word used so that ebay users searching for vintage find it. |
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Location: Scotland | The term originated with wine producers/merchants or "Vintners" and referred to an exceptionally fine wine from the crop of a certain year. The same should be applied to instruments; it should be exceptionally fine, and not just "old". |
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Location: SoCal | If it were to just mean old, then hell, I'm vintage...... |
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Location: Keepin' It Weird in Portland, OR | Hey Riccardo... I get your point!
On 'Antiques Roadshow' they often comment on how someone tried to 'Clean-Up' an object... And totally destroyed its value.
On a similar note, you can send an old Ovation to the Mothership and get a new top/bowl...
When you get it back it will have the same sticker and serial number, but it is not the same guitar.
Therefore "it's history" has been removed.
My Pacemaker is a fine guitar!
But it is not the SAME guitar it was, regardless of the serial number.
But it is a Great Guitar! :cool: |
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Location: Jet City | Paul, you beat me to it.
It's the year they picked the damned grapes...
So...
Who's pourin'?
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Location: Vernon CT | How this for a definition: (see second paragragh)
http://kb.rubylane.com/question.php?ID=142 |
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Location: NJ | Speaking of "vintage" & vintners, I just finished reading Benjamin Wallace's Billionaire\'s Vinegar which is about the sale of a bottle of 1787 Chateau Lafite Bordeaux that was purported to have come from the private cellar of Thomas Jefferson (and had a very "vague" provenance, including a possible Nazi connection).
There were a FEW of these bottles supposedly in existence, and (to the FineWineGeeks) they were looked upon the way we look at Original Adamas SlotHeads.
In 1985, Malcolm Forbes sent his son to London to buy the bottle at a Christie's auction so that he would have it for a Jefferson exhibit that was opening in the lobby of the Forbes Building in Manhattan (that SAME night). Forbes' son bought it - for $156K. Needless t'say, Ol'Mal had a sh!tfit . . .
Interesting book if you're "into" wine . . . |
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Location: Budd Lake, NJ | Paul, you beat me to it....
For those of us born in '53, we are definitely approaching vintage! :D (Actually, it was a magnificently superb year......) ;)
--Karen |
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Location: Jet City | Not that I've ever tasted 200 year old Lafite, but I have had some older vintages. It takes a special palate that I have yet to acquire. |
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Location: NJ | Raisins stewed in an old sweatsock is not a palate that I necessarily need to develop . . . |
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Location: Earth·SolarSystem·LocalInterstellarCloud·Local Bub | Prison Wine!
( "Prison hooch can be made in your cell toilet (as long as you don't mind using other people's toilets or finding some other solution), or more often, in plastic trash bags. The recipe is simple: make a strong bag by double or triple-bagging some plastic trash bags and knotting the bottoms. Into this, pour warm water, some fruit or fruit juice, raisins or tomatoes, yeast, and as much sugar as you can get ahold of (or powdered drink mix). Now tie off the top of the bag, letting a tube of some kind protrude so the thing won't explode while it gives off carbon dioxide. Now hide the bag somewhere and wait at least three days. A week is enough.
One of the problems you have right away with making wine in prison is the difficulty getting yeast. It's a strictly forbidden item and you might not be able to get any. In this case you can improvise the by using slices of bread, preferably moldy (but not dry) and preferably inside a sock for easier straining.
If you choose to brew your wine in your cell, you'll need to hide it behind your bunk and do what you can to hide the smell. Burning cinnamon as incense is one way. Spraying deodorant around is another. Normal wine takes at least a month if not six weeks to make at all properly -- but in hell, this is all you get.") |
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Location: NJ | ah! . . a 2008 Chateau Rahway . . . |
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Location: Colorado Rocky Mountains | About 25 years ago, my wife and I were having dinner as guests of another couple in arguably the finest restaurant in Aspen. A few minutes into the meal, the waiter stopped by, an obvious close friend of my host, said all the managers and wine steward were gone for the evening, and asked if we’d like to tour the wine cellar. We agreed and were thereafter escorted to the basement whereupon we were shown what was purported to be the finest collection of wines in the Rocky Mountain region, although not being a wine connoisseur, I wouldn’t have known a 1787 Chateau Lafite Bordeaux from a bag of Penitentiary Brown. The steward explained that the wall of wines ranged from about $20 per bottle on the left all the way up to well into the thousands for a bottle at the far end to the right. I couldn’t help but notice that the layer of dust accumulated over the top of each bottle became proportionately thicker as the price of the bottle increased. When the steward was distracted, I walked over to the last column of bottles on the absolute far right, the most expensive in the place, yanked out a bottle to read the label, which I couldn’t because it was in French, and only then thought twice about what I’d done and whether it was appropriate to be handling such expensive wine, so I carefully placed it back in its place and returned to the rest of our party. When the steward returned, he advised that over the past winter, they had actually sold one of the rare bottles of the expensive stuff and that when it was requested (about a week in advance), they were all very nervous about touching the bottle and actually had some sort of ceremony when doing so. I then spent the next few minutes frantically attempting to remove the dust from my hands so as to remove the evidence of my cultureless deed, and my heart did not stop racing until we were at least 20 miles out of Aspen later that night. |
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Location: Jet City | Originally posted by ProfessorBB:
...and my heart did not stop racing until we were at least 20 miles out of Aspen later that night. Sounds oddly like a line from a Hunter Thompson book. |
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Location: NJ | Not to "spoil" the book (if anyone was planning on reading it), but one of the people who bought one of the "Jefferson bottles" (on speculation - he had posession of the bottle, but hadn't PAID for it yet) was at a very swanky Manhattan cocktail reception and decided (MUCH against his wife's wishes) to run over to their apartment, get the bottle & bring it back to show-it-off.
When he returned, he was "working the room" when he felt a warm, wetness tricking down his leg. He thought he pissed himself. To his horror he realized that in his excitement he mis-handled the bottle, broke a small piece out of the side, and was leaving a brown trail across the hotel banquet room's white carpet . . .
oopsie. |
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Location: Boise, Idaho | Jeff, please tell me you learned about prison wine off the internet.
Damon, thanks for the reminder of a good time. I don't think I needed to apologize for hitching a ride back to the hotel with dvd instead of you. (Those hybrids would have been great cars to have when we were sneaking in after curfew.) If I see you in Hermiston, I'll bring whatever red vintage I can find in the wine cellar. As you know, there are bunches of great wineries just to the north. |
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Location: Campbell River, British Columbia | Now the down side of brewing in the toilet is you can't bail out the bowl every time you want to talk to someone on another floor. Something to consider.
..............................................
While we're on the subject, I got three litres of juice off my grapes this year. Chautaux Hixx 2008 should be ready to make you wince by January. |
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Location: Keepin' It Weird in Portland, OR | When making 'Jump-Steady'... Prison Wine...
Once you get the first batch to ferment, so long as you save some of the mash with live yeast in it you don't have to worry about getting fresh yeast.
Also... For some reason, real USDA grapefruit juice will ferment without adding any other ingredients (except sugar... sugar=alcohol) But even with pure grapefruit juice, you should add an orange (or even bread) to the mixture because the yeast likes to have a solid piece of something to stand on... Once you have that old orange mash, you can transfer it for the next batch. If for some reason you cannot make another batch immediately, just be sure that the yeast in your mash has enough sugar to survive. You only need to save a smidgen, that way you won't have to feed it that much. The yeast will multiply to fill-up how ever much food source it has.
Once it runs outta sugar, it will start consuming the alcohol and pissing-out vinegar. From there on out you're screwed. So you have to drink it as soon as it is ready. Adding salt will kill the yeast if you want to stop the process, but it will make your hooch salty. (But you are drinking for effect not flavor anyway)
Once you have the live yeast, any fruit and sugar base will work.
Tomato paste works real well and turns real fast, and sorta tastes like a Bloody Mary when you are done. :D
One dead give-away... Making wine always produces Fruit-Flies! They just spontaneously appear!
And the guards are hip to that! :confused: |
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Posts: 6268
Location: Florida Central Gulf Coast | Originally posted by Old Man Arthur:
When making 'Jump-Steady' Keith (WE), ya takin' notes. Only a week left...  |
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Location: Copenhagen Denmark | But WHY ? ..is yeast forbidden in prison..??..
Vic |
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Location: Copenhagen Denmark | Oh on Topic..
VINTAGE is probably coupled to the device , any valve-amp. from 50`s - 60`s is that..
( Older would be ANTIQUE )
So a Guitar 20 - 50 plus yrs. would be V , and older would be Antique , ..
I could go along with that..
Vic
..what do the X-perts say ?.. |
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Location: Tuscany, Italy | OMA, you get it right ! ;) |
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Location: Keepin' It Weird in Portland, OR | Ooh! Ooh! Back On Topic!
You mean "Vintage" like this one?
Only $111 if you hurry, and don't get sniped!
   
Oh My... :p |
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Posts: 698
Location: Cork, Ireland | In relation to cars, Vintage usually refers to a particular period, whereas clasic usally refers to over a certain age (e.g. 20 year or so).
In general though, here seems to be consensus that age alone does not make a Vintage anything, it needs a certain quality as well. There are plenty of 1930's guitars which were crap then and are crap now. But if on sale, they will probably be called 'Vintage'. |
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Define "Vintage"......