Randy, i can only comment on dried elderberrys. with them, you use LOTS less than fresh berrys. maybe like 1/3 as much. dont know if it would be the same with other dried fruit. maybe the other guys know!
Got a dried cherry fermentation going now that smells divine! In essence, the recipe called for adding warmed cherry Juicy Juice and then hot, non-boiling water, a gallon at a time, over the chopped fruit, straining the "tea" into the primary. I used Walmart Great Value brand dried cherries...their only preservative was ascorbic acid. The whole house smelled like cherry fruit loops during the tea process. Just really try avoiding "using boiling water so as to not increase pectin" is what I read over and over.