Actually, it ferments pretty well.
I just hadn't got enough Honey/Sugar in there.
I have since added a strong mixture of Honey, Sugar, Water and a few spices (Nutmeg, Cinnamon, etc), it's now fermenting very well. It's gotten alot stronger,
and the taste is boner-inspiring. The yeast is actually pretty resiliant, I'm surprised it still lives in such a highly alcoholic environment.
Anyway, aside from that, I'm 18, not 19 (must have mis-clicked the year), and this is my second attempt at brewing alcohol. The reason I started in the first place was because I inherited a bunch of brewing equipmen and supplies from my uncle after he died of a brain tumour (he used to brew his own alcohol all the time), I'm not an expert and I never claimed to be, so fvck you if you want to take the piss out of me for the yeast I used.