This study investigates the ethanol production potential of the Saccharomyces cerevisiae A10 isolated from the traditional fermented alcoholic beverage from apple juice by native people of Assam, India. The strain A10 was obtained through an enrichment culture in TGE (tryptone, glucose, and yeast extract) medium, followed by serial dilution, plating, and repeated streaking to establish a pure culture. Identification of the strain was accomplished using morphological assessments and sequence analysis of the D1/D2 regions of the 26 rRNA gene. Sequence analysis and phylogenetic tree construction confirmed A10 as Saccharomyces cerevisiae, which shared a high level of similarity, with 99.42% identity and 100% coverage with S. cerevisiae NRRL Y-12632. The ethanol production efficiency of this strain was evaluated in batch fermentation using TGE medium. Optimal fermentation conditions, including temperature, pH, and sugar concentrations, were determined to maximize ethanol yield. Results showed that S. cerevisiae A10 achieved an impressive ethanol yield of 34.5 g/L after 24 hours of fermentation at 32°C with 8% glucose. This promising ethanol yield underscores the potential of this indigenous yeast strain for large-scale industrial bioethanol production at a low cost and in a shorter time frame and its significance in promoting traditional fermentation practices in Assam. These results provide a foundation for further research into sustainable strategies for bioethanol production.