I do my concentrate wines a little different:
4 11.5 old orchard or Welche's frozen concentrate
1TBS of loose leaf black tea (I like Earl Grey)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to one gallon
Yeast (lalvin 71b)
There is no sugar added. With my white grape, red grape & white grape peach I always get a gravity of right at 1.080. I use lalvin 71b because it seems to do well for young wines and I always have this stuff crystal clear and in bottles in just about 30 days if not shorter.
A painting says a thousand words. But a painting while on good mead just looks funny!