Potential extract of fresh fruit - specifically peaches

I am trying to find out where to find the potential extract of fresh fruits, most specifically peaches for a peach mead I plan to make.  If anyone knows where to find the info, I would love a link.  If someone has experimented enough with this to give me a ball park, that would also be great.  I have to think it would be less than the oregon fruit puree, ant that is supposed to be about 1.034.

Thank you

This is a standardized list of expected straight fruit juice strengths. It just happens to be from a particular vendor. Peach is 10.5 brix or 1.042.


http://www.fruitsmart.com/PDFs/TechnicalForms/SSBrixChart.pdf

thank you.  that was exactly what I was looking for.