Will it be possible to calculate the ABV of some sloe wine that I've brewed, if I measured the gravity, needed to add a known amount of sugar solution, and then measured the gravity at the end of fermentation?
I started with 4600mL of sloe wine, which had an original gravity of 1095. It went into a demijohn with an airlock, and continued to ferment. When it was done, I racked it into a demijohn that was 5000mL to clear, and had to top it up with some sugar solution (1 part sugar boiled in 3 parts water). I didn't measure the gravity at this point. After a couple of months it was clear enough to bottle, and I measured the gravity as 1005 at this point.
If I know the volume and could find out the gravity of the sugar solution, will it be possible to work out the ABV of final wine?