In this research, honey, wheat koji, and yeast are taken as raw materials and alcohol content is taken as the indicator to study the effects of fermentation temperature, fermentation time, the addition of ammonium dihydrogen-phosphate, and sugar content of fermentation broth through single-factor experiments. These factors are inspected on the alcohol production during honey fermentation. According to the response surface optimization results, verification experiment showed the optimal condition for alcohol content is follows: the fermentation broth have sugar content of 32.0% and is set to the pH of 4.5. 4.0% wheat koji is added with 0.2% yeast. Diammonium phosphate is added in 600.0 mg/L and the temperature is 32.0 ℃ with the culture time of 6 days. Under such a condition, the alcohol content is 13.6%.