Comparison Pear Fruit Juice Concentrate to Fresh

[gsugg]

I've got opportunity to get 5 gallons of pear juice concentrate from a decent size fruit processor. They recommend using a 6.51 to 1 ratio to bring brix from 70 in concentrate to 12 for single strength. My thoughts are to use ratio of 4.61 to 1 and end up with brix at 16 and SG of maybe 1.065 for a possible abv of 8.8 or close depending on how dry it goes. First, I'm going to use nothing but juice and yeast with maybe some nutrients. I don't want to add sugar cause it might wash out the pear flavor. Has anybody ever compared running fresh pressed to commercial concentrate (with no additives)? We've had several hurricanes in the past 10 to 15 years that have brought down a lot of our fruit trees in the area and I'm thinking the concentrate may be the way I have to go. Can I expect decent flavor off of commercial concentrate. Price runs like $10 to $16 per gallon of undiluted so it's reasonable.