RJ Spagnols Vanilla Fig Port style - Help with final ABV

[geek]

Finally bottled this dessert type after a year bulk aging.
https://www.winemakingtalk.com/threads/vanilla-fig-port-style.56460/

Can someone help me figuring out a ballpark final ABV, see all the notes, again just want to have a ballpark:


Oct 7, 2016 1.130 Juice is 11.7L. Added some of the 1.2L f-pack bag up-front, maybe 40%. Pitched the 2 packets of EC-1118. Also added some oak chips into the 3gal plastic bucket. PH=3.32

Oct 10 1.090 PH ~2.32 and temperature ~72F.

Oct 12 1.032 PH ~2.42, added ½ jar of simple syrup and SG ~1.038, temp ~72F

Oct 13 1.024, placed heat belt

Oct 15 1.012, temp 72F, PH ~2.62

Oct 16 1.009 PH=2.76, 71F; moved bucket upstairs for warmer temp, will rack tonight

Racked to 3gal carboy and put air lock.

Oct 21 1.000 Degassed, stabilized, f-pack. Added a full bottle of WE LE14 Super Tuscan (14% ABV) to top off

Nov 6 racked off gross lees and added 1 American medium oak spiral and topped off with VSOP 40% ABV and 80% proof brandy, maybe around 30% of the brandy bottle (.750ml)

Apr 4, 2017 racked and added 1/8 k-meta, placed oak spiral back and topped off with grain 95% alcohol, about .200ml

Nov 26, 2017 racked then bottled and tastes very good, 30 .375ml bottles.

 

[salcoco]

well this is difficult since we have to extrapolate backwards. okay the base wine is approximately 17% abv. using a person square and taking the brandy at 80% and use of the brandy at 750ml the abv is about 20% normally the pearson's square is used to determine the amount of the second , in this case brandy, to achieve a end abv. the square ask what is the volume of basic wine and it's abv, the abv of the added wine and the desired abv of the finished blend. the square then calculate all of the rest. search for a good pearson's square and do the calculation your selve. since it is a spreadsheet calc it will not load to this forum

 

[geek]

I am estimating the base wine is in the 18% and the brandy and everclear addition would bring be to a 20% or so.

 

[salcoco]

you may be right as that is the final number I came up with.