Calculating ABV when adding fruit to secondary?

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TCJosh

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Hello,

I recently made a cherry ale and was wondering how to calculate ABV when this was the process:

OG-1.064
Gravity after primary- 1.014
Added 3lbs cherry puree and racked to secondary- brought gravity to 1.020
Currently 5 days in secondary, gravity- 1.014

I have a feeling I'm missing something simple here, but how would I calculate ABV once it's finished fermenting the fruit sugars?

Thanks

Josh
 

david_42

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The fruit added 0.006 points of sugar that fermented out completely. That adds about 0.8%
 
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