The study was conducted in Completely Randomized Design with eight treatments replicated three times. were T1 (Indian olive 500 g +250 ml water +150 sugar), T2 +200 T3 T4 +300 T5 sugar +1.5 yeast), T6 T7 yeast) and T8 yeast). Total soluble solids, pH specific gravity decreased while alcohol content, acidity sensory qualities increased increasing length of fermentation. From the above experiment...