I found a few threads that discussed this but most of the discussions mentioned calculating the sugar content of the fermentables added to see how they affected ABV.
Not sure if my thinking is correct in this, perhaps someone can verify whether or not this would work.
Couldn't I measure OG in primary then FG after primary and get my ABV there. Then, after adding my fermentables to secondary, take another SG reading and another FG after secondary to see the ABV created during that process and add it to the original ABV?
I'm a newbie so it's more than possible that there's a reason this won't work and I'm just not thinking of what that might be.