Changes

Most fruit does not greatly change the overall alcohol content of the beer that it is added to since most fruit is within the 1.045-1.060 starting gravity range, or lower <ref>[http://www.brsquared.org/wine/CalcInfo/FruitDat.htm Ben Rotter. "Fruit Data: Yield, Sugar, Acidity, Tannin". Improved Winemaking website. 2011. Retrieved 03/16/2018.]</ref>. Wine grapes are a notable exception to this, which have high starting gravities that produce 10-15% ABV wines. When adding fruit to beer and allowing it to re-ferment, changes to the ABV can occur based on the amount and type of the fruit, the format of the fruit, and the ABV of the beer. Fruit concentrates and dried fruit may add more alcohol than when added in juice/whole fruit format because the water content of the fruit has been removed, although lower dosages of concentrate/dried fruit might result in small or insignificant ABV increases. The gravity of fruit can be fairly easily determined by using a refractometer. [http://sourbeerblog.com/a-guide-to-blending-sour-beer-with-fruit/ Matt Miller of Sour Beer Blog] provides a calculator that can help predict alcohol changes based on the gravity and quantity of the fruit (and beer), and [https://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html Michael Tonsmeire of The Mad Fermentationist] provides a calculation as well.