The percentage of ethanol, sucrose and glucose and the fermentation efficiency in different varieties and hybrids of sweet sorghum juice are shown in Table 4. The genotypes have showed variability for all the parameters studied. The reducing sugar content of the juice varied from 1.03 (BJ 248) to 2.43% (SSV 84) and sucrose content varied from 17.04 (NSSH 104) to 19.88% (Keller). Out of these varieties and hybrids the percentage of brix and sucrose were high in Keller variety and low in NSSH 104 and the ethanol and fermentation efficiency is high in Keller variety and low in Wray.