I think I did the calculations once and it was a range from 0.15 to 0.5. Remeber that you are also adding liquid (the boiling water in wich sugar was dissolved) so if you want perfect calculations you got to account for the sugar been used, the priming liquid volume and beer to be primed volume. The cooler you fermented and age at, less sugar you have used when priming and less abv added therefore. This being said I never account for this in my calculations I know it´s there so if I have a beer wich estimated ABV it´s 6.92 i just call it 7 and that´s it. If you want precise and the spot ABV you can´t do that mearly with calculations just send a bottle for testing.