Calculating ABV when adding fruit to secondary?

[TCJosh]

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]

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