1 gallon spring water
1 empty gallon Jug from water
1 packet champagne yeast
2lb. Honey (cheap is OK as long as its just 100% honey)
Warm the water to dissolve the honey in the water. Allow to cool to room temperature in the formerly empty jug. Save the new jug for later.
Once cool, add the packet of champagne yeast cap and shake well. Save the cap for later.
Place the balloon on the jug mouth.
Place the jug in a room temperature place and allow to remain at least a month, preferably two.
The longer you can let it sit, the better. Six months is certainly not too short for smoothing out the flavors, etc.
When you are ready to drink it, filter it or decant and enjoy.