I was wondering if there is a way to find ABV after carbonation. I know the calculation for finding it post-fermentation, but I want to know my alcohol content after the priming sugar is converted. I would imagine the carb would throw off any gravity readings, so how is this accomplished? For example, in my primary right now is a hefeweizen with an OG of 1.040. I plan to bottle at 1.010 and prime with sucrose. The ABV before priming should be around 3.9-4.0%. How can I determine the additional alcohol produced from the sucrose? Or is it a negligible amount?