I am brewing a beer that calls for a maple syrup addition a couple days into fermentation. I have read that adding fermentables later in fermentation is done so that the yeast will have a chance to use up the extract/grain sugars first. In estimating the final alcohol content, do I need to add the extra addition (maple syrup) to the OG? Also, does adding the maple syrup later in the ferment have any effect on the FG (i.e., will this take the FG lower then it would have been had I not added it later in the fermentation)? Your help is greatly appreciated.