Calculating additional gravity points when racking beer on to sloes

[chrisb8]

For my next batch of ale I am planning on racking a few litres into a separate fv after a week onto the spent sloes from a sloe gin I bottled recently (they have been in the freezer since). The intention is to give some sloe gin flavour to the ale and is a bit of an experiment.

I am assuming that as the fruit has been soaked in sugary gin for a year that it will give some sugar and gin to the beer. Is there a way to measure what the increase in gravity will be from this to therefore be able to accurately measure the abv? I was thinking of taking a gravity reading before and after racking and adding the difference to the OG but I don't know if this is the correct way to do it...

I would be interested to hear your thoughts, especially if anyone has tried this.

 

[PerthRod]

I tried it last year...............just used a basic pale ale (didn't bother with any calculations) Turned out OK - pretty sharp tasting but refreshing and very drinkable.

 

[foxy]

Have seen a rum and raisin stout recipe, a cup of raisins soaked in rum added to the stout.

 

[johncrobinson]

Good luck with trying to calculate the gravity when adding sugar soaked sloes.
However you may get a good beer so try it.

 

[chrisb8]

Thanks for the replies so far.

I know that people have mentioned adding fruit to their beers such as raspberries, cherries. I am interested as to whether others try to work out the additional gravity given by fruit added to the fermenter or if you just ignore it? Do you think it would be a significant amount?