So I'm planning out my holiday/fall/winter brews, one of which will include cranberries and another that I'm thinking will use pumpkin. After looking through various posts and the like, I'm thinking I will add the fruit/gourd to the secondary, this would kick off a secondary fermentation though, my question is how exactly do you measure the alcohol of a brew where fruit was put in the secondary? If you go sheerly by the OG/FG you're going to be off by a lot, do you measure your pre-fruit FG, determine alcohol, then add the fruit and remeasure then look at the final final OG and add the two ABV results together?