ABV Calculation which racking onto fruit and pitching Brett

[shaneshepherd]

I just brewed a saison this weekend. It's fermenting with Wyeast 3726 Farmhouse Ale Yeast now. I'm planning to rack it onto frozen strawberries after primary is finished and pitch the White Labs Brett Trois.

How do I calculate the ABV for the final product?

I know this is tricky because adding the strawberries introduces new sugars mid-fermentation...and the Brett will do it's job. Any ideas would be very appreciated.

 

[shaneshepherd]

I did some digging on the interwebs and found this handy article: http://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html

I hope this is useful to someone else looking for a solution to this issue!