Here is a garden-variety, somewhat standard recipe for 5 gallons
of cherry, but I would figure out about another forty ounces or so of
juice. Reconstitute some concentrate or something. 10 lbs. sugar.
Two tablespoons of nutrient, but for something like cherry, one big
ole' tablespoon of energizer would be the way to go. Three quarters
teaspoon of pectic enzyme, five tsp. acid blend, five crushed campden
tabs, and about one third teaspoon tannin just to be on the safe side.
Alot of people would argue the tannin isn't neccessary with cherry, but
yours sound kinda sweet, so that amount of tannin shouldn't hurt and
could possibly help. As for yeast, montrachet would be the logical
choice, but I'd probably go with a champagne yeast. Do yourself a
favor and try to round up a little more juice. Maybe someone has sme
frozen cherries in the deep-freeze. Sure, youv'e got plenty of juice
for a three gallon batch, but when it turns out good, you'll wish you
would've made five gallons.