The hypothesis is that the fruit juice with a higher percentage of sugar will produce more fermentation.

You will label four containers for each type of juice, add 250ml of each juice to the containers, add one gram of yeast to each container, measure the sugar content before and after the fermentation process, and compare the results.

You will need a Brix meter, transparent containers, yeast, orange juice, apple juice, cranberry-grape juice, a cylinder, a gram scale, and a thermometer.

The results showed that the orange juice produced the most fermentation, which supports the hypothesis that the juice with a higher sugar content will produce more fermentation. An interesting observation was that the orange juice turned foamy on the surface and a "gooey" substance formed on the bottom of the container.

This science project is interesting because it can be used by wineries to determine which fruit juice ferments best.

Experiment variations to consider include using more yeast and using another type of juice with two of them mixed together like the cranberry-grape juice.