Locale of the Study The stidy was conducted at Forro's Residence , Barangay Tuka, Bagumbayan, Sultan Kudarat.

Data Gathering Instruments and Procedures

Sample Collection The Guava fruit were collected at Barangay Tuka, Bagumbayan, Sultan Kudarat.

Preparation of Raw Materials The Guava fruit were cut into small pieces and weighed using the kitchen scale based in the
percentage of each treatment. The yeast and sugar was separated to be used for the fermentation. Process of Making Wine After
getting the weight of Guava fruit by percentage for each different treatment, Statistical tool In finding out if the null hypothesis is
true, Analysis of Variance (ANOVA) was used. If the p-value is greater than 0.05 level of significance , the null hypothesis is
accepted, but if it is lower than 0.05 level of significance, the null hypothesis would be rejected.