Alright, fuck it, here's the first set of instructions, I got super bored after just 10 minutes of studying my map for Russian history.
SUPPLIES For 1 batch (2 liter bottle size):
1 - 2 liter bottle (this can be anything, but if you get soda, make sure to wash it out before you start. soda contains preservatives, which will kill the yeast before they can finish fermenting the honey)
1 - bottle of honey. needs to be between 12 and 16 ounces to make 1 batch
1 - packet of ACTIVE DRY yeast
1 - can of V8 or similar tomato/vegetable juice (all natural is best)
Alright, it's incredibly easy. Wash out your 2 liter bottle and fill it about 2/3 with water (it doesn't have to be purified or anything).
Take your bottle of honey and pour it in. 12 ounces will give you a "dry" booze, which will be on the low end of the alcohol content scale (8% roughly). 16 oz will give you a heavier alcohol content, between 12-15%. This is about as high as you can go without distilling. Do NOT add more than 16 oz of honey, the yeast will die before they digest it all and you'll have a bunch of condensed honey left over.
Ok, open your yeast packet into a cup of WARM WATER to activate it. It'll activate pretty fast. If you want to make sure it's active, pour a little sugar or leftover honey in and it'll start foaming. Pour two or three spoonfuls of the yeast into the bottle with the honey and water.
Now, add some of the V8 if you want. It won't make the final product taste like tomato, it just helps the yeast out. For some reason they go totally apeshit for V8, or at least that's what our teacher told us. You can also squeeze in a lemon, they like that too apparently. Add more water as necessary, fill the bottle up to about 3 or 4 inches from the top. DONT fill it all the way though, there needs to be someplace for the gasses to college as the yeast do their work. Shake the whole thing up to get the yeast going, then put the bottle on the floor someplace and wait.
Alright, this is pretty much all you're going to do for about a month. HOWEVER, there are a couple important things to remember, so read on unless you want the bottle top to pop off and spray gross yeast-honey water everywhere.
Yeast release gasses as they digest the sugary honey, so you will need to twist the top EVERY DAY to release the pressure, otherwise the bottle will burst (dramatically). DO NOT LET OXYGEN BACK INTO THE BOTTLE though. In the presence of oxygen, yeast produce vinegar when they digest sugar. In the presence of CO2 they produce ethanol (drinkable alcohol). That means that any time you let air into the bottle, they'll start making vinegar again.
You can get around this by twisting the cap until you hear the gas begin to hiss out. Once the hissing stops, screw the cap back on again, that way oxygen won't go back into the bottle.
Alright, I'm on day 3 right now, I'll be back every couple days with tips and updates and whatnot. The bottles will feel really tight when the pressure is building inside of them, that's a good way to make sure the yeast is working at first. MAKE SURE you release the gas every day.
That's it, I'll make sure to post steps at least a week before I do them, that way anyone who wants to do this at the same time will have plenty of time to get ready for the next step.