I will be trying a blueberry wit (aiming for Sweetwater Blue - an Atlanta craft brew) soon and and I will be adding 2.5 lbs of frozen (sterilized with campden) blueberries to 2.5 gallons (half batch) in secondary.
How does one go about measuring the effect on gravity of sugars added during secondary - especially since they wont really be dissolved in the wort immediately? Correct me if I am wrong - but if the gravity goes back up during secondary due to added fermentables then the ABV calculation using just the SG - FG will not account for that jump, and therefore the calculated ABV will be too low.
Is my logic incorrect or is there a way around this?
How does one go about measuring the effect on gravity of sugars added during secondary - especially since they wont really be dissolved in the wort immediately? Correct me if I am wrong - but if the gravity goes back up during secondary due to added fermentables then the ABV calculation using just the SG - FG will not account for that jump, and therefore the calculated ABV will be too low.
Is my logic incorrect or is there a way around this?