I just brewed my wit this morning, and in a week or so I'll be racking it onto a few pounds of raspberries in the secondary. I think I understand the basic procedure of pasteuring by heating the raspberries in water to ~170º for ten minutes or so, and getting them into the fermenter, etc. What I'm curious about is if there is a way to determine how much alcohol the fermentation of raspberries will add to the beer. Is there some basic conversion formula, or is it entirely neglegible, or what?
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