How to Calculate the fermentable sugar in fruits?

[Burndog]

Hello,
Working on a Raspberry IPA and using 4#s of pureed raspberries added in Beersmith 2.0 as "Other" in a 6 gal batch.

Raspberries are added at 90% of fermentation completion so as to let the yeast eat the available sugars and not make the beer overly sweet.

And suggestions on calculating the sugar content as it relates to final ABV? Since the raspberries are added after taking an SG, I'm not sure how to add the added sugar to see if my recipe is going to hit the expected ABV.

Raspberries also introduce another quart of water as I made the puree from frozen, then heated to 160 degrees for 10 minutes to kill off any hidden bacteria/molds.

 

[agrazela]

The gummint posts a list of "standard" solids levels of fruit for food manufacturers:
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.30

That should get you close enough. Red raspberry is listed at 9.2°Brix.