Okay, so I just brewed a ~10 gallon batch of IPA yesterday, and it's sitting in the conical with an OG of ~1.060. I'd like to add about 4-5 lbs of raw honey after 7-10 days of fermentation and possibly finish it off with some champagne yeast (haven't decided for sure yet). I'm at a loss as to how to calculate my ABV. Should I take another gravity reading after I add the honey, then a third after that fermentation? I just don't exactly know how to go about this, any help is appreciated.
Cheers!
Cheers!