After listening to The Jamil Show's podcast on Saisons
, I'm curious about a cane sugar addition after about 65% attenuation. With an OG of 1.060, and hoping to finish at 1.005 or so, I'm pretty sure I'll need the sugar to get it down this low. How can I calculate my ABV after this sugar addition? Has anyone else tried this method to finish off fermentation? I see a lot of brewers having an issue with getting it down low enough to where they're happy, but I haven't seen anyone trying this in the forums.