Correct ABV with fruit in secondary?

[Aaron Jaworowski]

How would you get an accurate ABV reading if you add fruit to your secondary before the fermentation is over?

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[Squatchy]

Fruit is about 80% water and usually around 1030-104 in gravity. So you will actually be diluting things. This will lower your gravity and ABV

Usually secondary is considered post stabilization and during active fermentation.

[Aaron Jaworowski]

Fruit is about 80% water and usually around 1030-104 in gravity. So you will actually be diluting things. This will lower your gravity and ABV

Usually secondary is considered post stabilization and during active fermentation.

That makes perfect sense! Thank you

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