The extractable juice and sugar contents in different cultures of sweet sorghum showed varietal differences as given in Table 5. Total sugar content varied from 18.2% to 23.2%. The percentage was adjusted to 20% sugar by adding sucrose or diluting with distilled water. High total sugar content was observed in Keller and BJ 248; however, hybrids showed low sugar content. The ethanol production increased rapidly after 24 h and reducing sugars decreased. This is probably due to the high ethanol content present in media inhibiting invertase activity, thus preventing hydrolysis of sucrose to glucose and fructose. High enzyme activity was observed in Madhura and SSV 84 apart from yeast invertase and resulted in high ethanol production, though small amount of total sugar was still present in the fermentation medium at the completion of fermentation. The similar results were also observed with the other varieties. Sweet sorghum residue also proved to be an efficient raw material for ethanol production [23]. Kresovich and Henderlong [24] reported on the feasibility of sweet sorghum for ethanol production.