Alcohol is an indispensable ingredient in medicinal preparations like cough syrup, antiseptic, antidote, disinfectant, etc. In the present study, the alcohol production using Saccharomyces cerevisiae (yeast) and its growth kinetics were investigated in presence of the following bio-additives: Liquozyromol (plant extract), Avena sativa (oats), and Cicer arietinum (Bengal gram). The yeast’s specific growth rate and generation time for fermentation during alcohol production were determined to be 1.35 h-1 and 1.57 h-1 respectively. The Optimal concentration of Avena sativa (oats), Cicer arietinum (Bengal gram), and Liquozyromol for alcohol production were determined to be 8.6 g/l, 8.9 g/l, and 9.8 g/l respectively. Under the optimal conditions, the introduction of Cicer arietinum (Bengal gram) and Avena sativa (oats) had a minuscule impact on the alcohol quantity produced, while it increased considerably in presence of Liquozyromol. Also, the rate of fermentation decreased and volatile acidity was affected in presence of additives. Thus, the use of Liquozyromol as an additive greatly reduces the effect of secondary metabolites thereby increasing the quantity and the quantity of ethanol produced.