>>45700
I'm not sure if OP has responded yet, I've brewed mead myself which is much easier than beer. The key with any type of brewing is that everything has to be sterile -- completely. Yeast is fucking tenacious once established as a colony but it takes a lot of time for them to outcompete other bacteria. By the time they have a monopoly on the sugars in proto-brew, the other bacteria may have already pooped out enough toxins to make your drink dangerous. So yes, you can* use kitchen stuff, but it's very difficult to control the bacterial blooms without proper equipment.

Mead btw you can get away with more because mead is just honey + water + spices. honey on its own is too sugary for bacteria to grow, so if you are very careful you can make a watered down honey that's just watery enough for yeast to grow, but still sugary enough that other weaker forms of bacteria won't establish themselves. Use champagne yeast for mead, it's the only one that tastes good. With champagne yeast it's even more tenacious than beer yeast and it produces a much higher ABV. With the amount of sugar in your carefully diluted honey you can get brews that are 15%+ ABV which is nutty. It's easier, but mead also has to sit and cure for a long time like wine to taste really, really good. So you brew it (you still need to be careful to not let toxic bacteria in), and then you let it sit in a cellar or whatever for around 4 months at least and the flavor changes. This is a lot shorter than wine, but you don't need to let beer sit at all you can just drink it.

Another nice aspect of champagne yeast is that the ABV gets so high it literally kills itself and sterilizes everything else with it. When you drink beer the yeast is still alive in the bottle and so is everything else. Once mead has been made and you go to let it cure, the ABV will naturally keep it from getting infected with toxic bacteria.