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Calculating ABV after fruit additions

This is another question regarding NB’s Paragon Apricot Blonde ale.

The OG was 1.055 and now the FG is 1.010. But one pound of apricot puree was added when the SG was 1.023.

Any ideas on how to account for the additional fermentables when calculating the final ABV?

Not easy to do. Take a swag and say maybe it’s about 6.2% ABV, plus or minus a tenth of a percent or two. Close enough, right?

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