I've used quite a bit of these concentrates, fruit purees, etc.
I set back about a 1/2 pint (or up to a pint, depending on what I'm going for) right at the beginning. Then mix concentrate, water, any herbs, etc, then pitch my yeast once I get SG where I want it. 1.08 is a good beginning for a fruit wine. I would not use EC 1118 as it usually blows delicate flavors right out of the airlock. KV-1116 is great if you are wanting to start with a higher SG, otherwise I'm finding that D47 and QA23 work quite nicely.
Normally I rack to secondary after SG is 1.01 or below then wait about a month or so before stabilizing and adding back the reserved concentrate (make sure you are at .995 before you do so). Then I usually leave that alone for a bit, make sure my SG doesn't move then backsweeten with sugar or honey, depending on what I am making.