I have a batch of pear wine going right now, not sure of the difference, but I used Kern's pear nectar and added 1 cup of table sugar per gallon(I have a 3 gallon batch going). There is High Fructose Corn Syrup in the nectar, and my starting gravity was around 1.088. I will let you know how it turns out. I am planning on racking it to another carboy in a week and will probably sample at that time. My intention is to sweeten with splenda once I am ready to bottle. This is a total experiment for me so I have no idea as to the result.