Off topic but I always wondered how you calculate ABV with any significant additions of fermentable stuff after you measure your OG. Adding more sugars alone would confuse the issue but I guess that you could compensate mathematically knowing the amount, but adding something complex like fruit puree... maybe you check the gravity before and after the addition to get an "OG adjustment value"?
You can do the math, if you have information about a fruit's (or puree's) water, sugar, and soluble non-sugar carbs content. There was an article, "Cipher Fruit Beers" in the May/June 2021 BYO about this, which can be read online with an electronic subscription (or whatever BYO calls it):
Calculating the impact a fruit addition will have on a beer’s ABV is tricky — so much so that even commercial brewers have gotten in trouble for miscalculating their influence on gravity. We take a closer look at the math required to get it right.
byo.com
Or, you can avoid the math and use a calculator like the FruitCalc spreadsheet, which has inputs for your base beer specs and dropdown menus for additions. It can be downloaded here:
2019 Fantasy Homebrew Draft and Brew The Rules (PDF) Draft Results (PDF) 2020 Clone Challenge The Rules (PDF) 2020 Iron Brewer Challenge The Rules (PDF) Ingredients Selected (PDF) Brewing Software …
sonsofalchemy.org
Other calculators I've seen do things like ignore the water added by the fruit, treat all the gravity added by the fruit as fermentable, and/or predict ABV increases for every fruit, without even asking the user for information about the base beer. Anyway, that's why I built FruitCalc.
ETA: FruitCalc also handles some other additions, like corn sugar, table sugar, and water dilution, and can be used as "boiloff" calculator.