I decided to try a little twist on my Saison that I transferred to secondary the other day.  My 5 gallons of saison was at 1.013 when I transferred itto secondary on Saturday with an SRM of about 6' ish.  I saw some flame red grape raisins at Henry's Sunday morning and decided to puree and caramelize them and add them to the secondary (1 lb) for a slightly more complex flavor profile.  Does anybody know how to calculate the actual potential after adding raisins and how this will effect the overall alcohol contect?  (I didn't measure the gravity after I added the raisins since i didn't actually boil or mix them through the beer).  Also, will this change the actual SRM much, being only an addition to the secondary.  I use Beer Smith, but it doesn't have raisins as on of its ingredients, so I don't know what the potentials and color values would be.  Anyway, this is probably just a litttle brew chem 101....Andy, maybe???  Thanks for the help gang.