I'm a bit confused on this one but I'd like to know how to figure the final alcohol content when adding the fruit to the secondary.
I usually make 6+ gallon batches to help compensate for sediment loss and topping off, so if I made a 6 gallon batch with the OG being 1.095 and fermented to dry it should be 12.5%.
Ok so when it drops down to 1.020 - 1.015 I add 18 lbs of tart cherries unknown sugar content (although Ben Rotter's site says the cherries average
1.056) and let it ferment (dry) how can I determine or predetermine the final alcohol content.
Rick