5g of cherry juice is a gift from the heavens.
If it were me, I would put the juice into a carboy on top of 5 campden tabs. Add about 10lbs of sugar or whatever it took to get to around 1.090 or so. A little tannin and acid blend. Let it sit for 12hrs. Add 1/2-1 tsp of pectic enzyme. wait another 12hrs. pitch yeast. Taste it after a while to see what acid and amount of tannin needed.
Others may have a different way but, that is how I would do it.