I assume that adding fruit or juice during secondary fermentation will increase alcohol percentage. So here's my question. Is there a way to factor that into your abv calculation?
For example, let's say your gravity reads 1.0XX at the beginning of secondary, and then you add fruit, and your reading becomes slightly higher - 1.0XY. How do you adjust your final gravity reading to reflect this change when your batch is done? Any help would be appreciated.
For example, let's say your gravity reads 1.0XX at the beginning of secondary, and then you add fruit, and your reading becomes slightly higher - 1.0XY. How do you adjust your final gravity reading to reflect this change when your batch is done? Any help would be appreciated.