Alcohol is can be very simple to make, it just takes some understanding of what alcohol is and what key factors are needed to produces alcohol.  There are thousands of web sites out there on alcohol, so this page is not intended for the complete knowledge of alcohol, it is just to get you started on the knowledge of this chemical.  Also, I am not liable for your actions of producing alcohol, it can be illegal to do in many states, and if made improperly it can harm you.  I do not recommend to make alcohol.  But if hypothetically you were to make alcohol.
 
 
 

It is a little long, but is will worth reading the whole thing if you don't have much knowledge about alcohol.
 
 
 
 

    First of all, to make alcohol you need some key ingredients.  You need water, sugar, and some kind of active yeast.  The sugary liquid with yeast will start to ferment and will produce byproducts of alcohol and carbon dioxide.  But there is a catch, you can not have a liquid with to high of an acidity level or to basic either, or it will not produce alcohol. So, the more sugar you have, the more alcohol it can produce (up to a point).  But too much sugar can sometimes kill yeast, or it will be really sugary and taste like syrup.
    Second of all, the fermenting liquid has to have a room temperature between about 68-83F.  If the temperature is to cold the yeast will not ferment with the sugar, and might kill the yeast, as well as if it is to warm.  But it is worse to have it to cold than to warm.
    Third of all, the liquid should first be put into a container with out a sealed lid, it should only have a cheese cloth over it.  This should be only up to about 1 week.  After 1 week, it should be siphoned into a container with a fermentation lock (lets the carbon dioxide out but does not let air in), some people use balloons to keep to pressure from breaking the container.
    Finally, after it sits about 1 month, it is good enough to drink.  But I warn you it can give a very bad bite in the morning because it is still slowly fermenting.  After about 1 month you can expect the liquid to have anywhere from 6% to 15% alcohol, the longer it sits the more alcohol will be extracted from the sugar.

    Click here for a picture of a fermentation lock that you can make or buy.

    Now you have general knowledge of how alcohol is produce.  But how to make it strong, weak, and taste worth a shit is next.

    Yes, you can make alcohol from water, sugar, and yeast, but it doesn't taste worth a shit!  Believe me!  The only reason I can think of that anyone would make it that way would be they like the taste of shit, or they are going to distill it into moonshine.  Most people start out making wine.  Wine is probably the best way to start since it is the most expendable to errors.  Also because you can literally get thousands of flavors for wine.  You can make wine from anything from dandelions to grapes. I believe that beginners should start out with grapes, strawberries, or another similar fruit. You would not want to make it out of any citrus fruit because it is to strong of and acidity level, unless you get the juice more neutral by adding a base.  If you use most fruit like grapes, there is already some natural sugars and yeast, some people test the sugar level to see how much sugar is needed, this can also show about how much alcohol it will produce.  For this you would need a hydrometer I believe, but I am not sure because I have never used one yet. Usually the rule of thumb of how much sugar to add to the juice is about 10-12 pounds of sugar for 6 gallons of wine.  Remember the more sugar you add the longer it will take, but the more alcohol is produced.  For a good tasting wine, let it sit atleast 1 year, with a lot of sugar.  For cheap, just to get drunk wine, I recommend to let sit at least a minimum of 1and1/2 months or longer. Also remember that you will need to have a fermentation lock or balloon on the wine after about one week, or the wine can get contaminated and fruit flies will start to swarm.  Another thing to keep the wine from getting contaminated, is to sterilize the container before you put the juice into it.  This can be done by boiling water in it for 10 min., or go to any wine store and get some tablets made to do it called cambion tablets or something like it.  There are a few other things that they will tell you that you will need to make the wine, acid blend, specific wine yeast, and yeast energizer nutrient.  These sometimes are not necessary to make alcohol, but are the make the wine quicker, with less chance of making a bad batch, and taste better.  I recommend to go to a wine store and ask them, if you are planning on making a good wine and letting it sit a while.