I have a question about when to add fruit to the secondary. I've settled on a method were I use 10-12 lbs. honey and I'm aiming for under 9% ABV at bottling & add the fruit only to the secondary at 10-12 lbs. (regardless on what kind of fruit, I have my own trees/bushes on 1/2 acre plot so it has always been strawberry, peach, sweet cherry, pie cherry, blueberry, red raspberry and/or blackcaps) for a 6 gal. bucket. One thing I have found through random experimentation is that I lose 1-3% ABV adding fruit only to the secondary, which is just fine by me. I'm not trying to get ripped after a 750 ml bottle lol. I like a pretty healthy fruit character. I've read anywhere from 1.03 - 1.00 to rack into secondary onto the fruit. I've been doing 1.00 but thinking of trying a higher SG. My recipe amost always starts at abt. 1.060 and finishes at abt. 0.997-0.998. I use D47 and SNA so 1/3 sugar break is usually at 1.050. I've also read SNA @ 24 hours, and when SG = 1/3 and 2/3 sugar break (using the dumb-dumb OG-FG x 0.66 and 0.33). For some reason my batches always race to the finish line, I'm guessing because I have no way to control the temp which is always between 68 (winter) and 72 (summer). I usually get 1/3 sugar at 72-96 hrs., 1.00 in 11-12 days, rerack, bottling @ .997-.998 around 48 days). I'm not sure how compatible this is with fruit only in the secondary. I am guessing that it really doesn't matter. Any thoughts on trying a higher SG than 1.00 to re-rack and add fruit, and what the pros/cons are?