It does not have to be, you can save some yest after every batch to re-use it which saves a bit of money. Although if you want to save money by making your own beer then I'm afraid you will not be able to.

The answer to this can be both yes and no. It can be very easy to start brewing but at the same time you can make it rather difficult if you want to. There are a few things that you need to keep track of in order to make things work for you, such as sugar content, temperature and right amount of yest. Other than that no, it does not need to be difficult to brew. If you are thorough and write down what you do so you can keep track of things you should be able to get the taste you want.

There are, of course, rather advanced things you can do if you want to which makes it a lot more difficult and challanging. But my advice, save these for later and focus on making your first beers or mead or whatever you fancy and go from there.

In Sweden where I live, yes it is perfectly legal. As long as it's fermenting and not using other ways of increasing the alcohol content you are allowed to. Now this can different in other countries to I suggest you contact your local authorities to make sure that you are not breaking any laws!

There are some things that you need to check first:

1. What temperature is there in the room that you are fermenting in? Some yests does not like it below 13 and some dont like it above 17-18. Usually you can get it to start by adjusting this.

2. How much air is there in the fermenting container? If you have a lot of air it can take quite a bit of time before the preassure builds up, it can give you an off flavour with too much air so be mindfull of this.

3. How much yest did you add? If there was not much yest added it will take quite a while before they have multiplied and started to convert sugar into alcohol. And also, as usual when fermenting, it can give a bit of and off flavour. Having a starter can be helpfull to ensure enough yest cells are added. If you have more you can try to add it after a day or two.

4. Sugar content very high/low. In my experience, there are some yests that dont like when there is a very high sugar level. They simply dont start to ferment (or will give a rather bad taste). If you want to make a really strong beer or mead, check which yest that likes a high sugar level and can survive with a lot of alcohol.

If you have checked these things and it still doesnt start to ferment you might have to add some nourishment to the beer to help the yest. There might also have been a contamination, meaning that your equipment wasnt clean enough and other bacterias have gotten into your brew. If that has happened you can just as well pour it out, it is ruined.