Need help figuring ABV on double fermentation

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So I made a chocolate raspberry stout a while back (turned out awesome BTW, won a 2nd place ribbon), but I can't figure out what the alcohol % is.
I started at 1.070. 10 days later it was at 1.020. I added 75 ounces of canned raspberries and that brought it back up to 1.028. 4 weeks of slow and steady fermentation later, it was down to 1.015.
So, how do I figure the ABV out? Do I figure them separately and add together? That gives me 8.253%, or is there some other formula?
Thanks in advance for the help.
 
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