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I wish I new how to calculate this.. If you start with 23L and end with 23L, but somewhere in there you trade out 1 or 2 liters of fermented wine (that contains all of the alcohol) for room to add the F-pack.. I would just think this some how dilutes the ending alcohol since we are measuring it...

Is that acurate?? Isn't the alcohol content based on volume, thus when you add the fruit for the back-sweeting it also dilutes the alcohol content since the volume is diferent ?? Not an expert here, just tring to understand as I normally base my ABV % on the finished value myself and this my be...