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Dissolve an adjunct - a fermentable sugar like fructose or sucrose - to water, and add yeast. The yeast will process the sugars and produce, primarily, CO2 and ethyl alcohol. The simplest way to do this would be to use cane sugar or corn sugar (such as Karo syrup), dissolved (and preferably boiled) within water. In a pinch, baker's yeast can be used, provided it's not quick-rising.

Beyond this, the must should be kept in a moderately-warm, dark place (particularly out of sunlight), and should be fitted with an airlock so that the CO2 may escape, but air and other contaminants can't get back inside. Depending on the types and amounts of sugar and yeast, and the ratio of water:fermentables, the fermentation could take anywhere from a few days to a few months.

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Q: What conditions are needed to make ethanol?
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