Adding fruit juice to secondary?

My plan is to brew 10 gallons of a session saison (85% pils/15% flaked white wheat/lightly hopped with goldings--20-25ibus). I typically mash long (90 min) and low (around 146-148F). I also plan to pitch WLP 565. I expect to start in the 1.045-1.048 range and finish between 1.002 and 1.006.

I recently purchased four 32oz cartons of Ceres brand guava juice (actually, pear juice and guava puree). No preservatives, etc. It's been pasteurized. I intend to add the guava juice when I transfer to secondary.

I've "fruited" saisons several times in the past, but have always used handpicked berries (measurable by the pound) and never juice, so I really don't know how much juice to add. I wondered if anyone has any experience in this arena and could lend any advice.

I also wondered what you all thought about perhaps adding brett c. to the mix.

Any advice is welcomed. Many thanks in advance.

 

I am going to go ahead with the plan. Good points, SFACRKnight. A couple of you guys cited thinness concerns. I wondered what you meant by that. Like leanness or dryness? It just seems like the yeast would chow down on the sugars. I sort of doubt it will have the souring effect of adding fresh wild fruit, skins and all, but I feel like it could be pretty good. Time will tell. Many thanks.