Maceration as must?

[savadrava]

Hi all,
A while back I made a maceration out of pears and 45%neutral. Came out with a decent flavor but sweet and thick like syrup and I don't particularly want that. So I'm thinking of diluting it way down and pitching yeast like you would in a stuck fermentation. I'd have to add nutrients and balance ph i guess, but I don't see any real problem with the idea? Anybody have any experience/thinking on this? Thank you!
SD