I'm getting ready to add 4 lbs of fruit to my secondary. I brewed an American Wheat. Let's say my FG on the wheat is currently 1.010. I have a Five gallon batch. How will adding 4lbs of fruit effect the gravity? There's got to be a formula. Eventually I would like to add sugars to my secondary for my Belgiums. How does one account for that? How else would one figure out the ABV, if you've changed all your variables with fermentable additions?