simplest to start with a crock.  You could use a mason jar but the large surface area of a crock will offer increased access to natural yeasts that will get your fermentation rocking. Here`s how to make it: Pour honey into the crock.  Unpasteurized honey is critical and raw is best. Add an equal measure of room-temperature water and stir until dissolved. Add 3 more measures of water (the total ratio is 1 honey to 4 water.  Stir well to ensure a consistent texture in the crock.  Have a taste -- it will be very sweet. Cover with a dishcloth or cheese cloth.  You want to keep dust and critters out -- but allow natural yeast to access your liquid. Store in a warm place (ideally between 60 and 80 degrees).  We kept ours on the table (our dog loves sweet things) which was 65-70 degrees. Stir often; at least twice a day but as often as you`d like. It will take 3-6 days (the colder, the longer) for the initial ferment to occur.  You`ll know it`s occured when it gets fizzy.  I couldn`t see the bubbles in our crock but could clearly hear it when I stirred it. Syphon into a fermenting vessel.  I bought 1-gallon jugs at a DIY wine store.  If you don`t have enough to fill the bottle you can add honey and water in the 1-4 ratio.  Because I had 2 jugs, I filled each to roughly the same height so that each had the