I just bottled my first batch. It's a batch of rhubarb and I need some help help figuring my alchohol content... if possible. It started out with an SG of 1.090 and fermented out to .996. I got nervouses about how fast it fermented out.... so I added another 1 pound of sugar (to 2 gallons of wine). It's now down to .996 again. Is it possible to get an accurate alcohol reading with the added sugar?