The purpose of this study was to evaluate the Gumamela Hibiscus Rosa Sinensis Linn Wine in three treatments with the goal of developing a plan of action. This study was conducted in President Carlos Polestico Garcia Technical Vocational School of Fisheries and Arts at Puerto San Pedro Bien Unido, Bohol. Respondents were chosen according to the purpose of the study. They were grouped accordingly to their age bracket. Age from 18-29 were composed of 25 persons; 15 boys and 10 girls, age 30-45 were grouped of 25 teachers and lastly age 46-above were grouped of drunkards. This study made use of the experimental research design employing the score sheet as a data gathering instrument. The questionnaire was used by the researcher. Furthermore, the study determined the profile of gumamela wine in terms of ingredients, tools and equipment procedure, cost, its alcohol content, total sugar and titrability acidity. It also determined whether the gumamela wine is acceptable in terms of its taste, aroma and color. The researcher passed first the wine sample to the First Analytical Services and Technical Cooperative (F.A.S.T) Laboratory for content testing in terms of alcohol content, the total sugar, and the acidity. Further, the researcher should promote the recipe to the community especially in the neighboring barangay for livelihood programs and to the local government unit for tourism support.