Read labels on concentrate carefully. I'd use a bottom fermenting yeast.... hell, I'd use fleishman's bread yeast, since it's cider anyway. You can also use cane sugar since it's going to have a cidery taste, and cane sugar just helps that along.
Only other advice I could give is don't baby it. Bring the concentrate/sugar/some water to a boil, mix with tap water that's aereated, pitch 4 teaspoons of proofed bread yeast when the temp drops below 100F, and stand back.
Bread yeast, btw, seems to live fine at up to 10% alcohol.
Sounds pretty country, but it might suprise you. ;)
/johnny
Almond wine, recipe from Making Wild Wines and Meads
A little like a mild amaretto. Almond wine is wonderful with deserts.
5 ounces almonds
3 pounds raisins
3 cups grape juice concentrate
7 lbs sugar
Juice of 6 lemons
3 tsp lemon zest
3 tsp yeast nutrient
4.5 cups orange juice at room temperature
3 tsp pectic enzyme
Mince the almonds and raisins in a food processor
Transfer this to a stainless pot, add enough water to cover
Simmer gently for 1 hour
Place in a net bag and add to bucket
Add the grape juice concentrate and enough water to make 2 gallons.
Add the sugar, lemon juice and zest
Add sodium metabisulfate
Remove bag after 24 hour, draining it into the bucket
Add water to bring up to 3 gallons
Add Pectic enzyme
Add yeast
Cover and add airlock
Bottle when clear
Age at least three months
I keep 2 or 3 packs of Safale 05 in the fridge at all times. Just for a just-in-case moment when brewing! So I will be using one of those and a little yeast nutrient in a cider.