>>64022473
Yes, really. If you are cool with doing wild yeast fermentation. You may or may not end up with mold, or vinegar instead. But you'll probably get alcohol.

If you want to do it in a more sane/controlled manner it's not much more difficult.

>honey (how much you use depends on your yeast; high alcohol tolerance yeast will consume more honey, obviously)
>water (might want to use bottled if you're on shitty city water/flouride; if you have good well water you're good to go)
>yeast (I use wine yeast, but you can use literally any yeast, it will work)
>yeast nutrient (optional; honey does not have much/any nitrogen accessible to yeast, yeast nutrient adds nitrogen to the mix so the yeast can do their thing effectively without producing off flavors); I use fermaid o because it's basically just dead yeast, cannibalism is a good way to get all your required nutrients
>jug of some kind
>air lock (or you can even use a glove/balloon with a hole poked in it) this prevents junk from getting in the fermentation vessel, while also letting gas escape so it doesn't blow up

>Add honey to jug, and dissolve in some warm/slightly hot water; only fill jug about halfway. I do 4lbs honey to 1 gallon with a yeast that has 18% alcohol tolerance
>mix yeast with body temperature water (when it doesn't feel either hot or cold, you got it correct) in a separate cup
>add yeast nutrient, stir
>add to the jug
>cap
>shake
>fill to ~75% full
>don't want the container too full, as when degassing (shaking) and adding nutrient, it will fizz up and get everywhere if it's too full; you can always add more water, you don't want to pour any out
>add a clove and a handful raisins
>shake that shit up once daily
>add more yeast nutrient on days 2, 4, 6, or whenever, it doesn't matter that much as long as you're getting it in there while it's fermenting, do this after shaking
>drink it whenever, people will tell you that you have to wait for it to clarify; this is a lie, suspended yeast adds flavor