Just filling and moving that has me breathing like a.... well.... it's ridiculous whatever it is.
That's four gallons of straight pure cherry juice, plus 8 pounds of white cane sugar, for a specific gravity of about 1145 (ish). That should drive the yeast to near full yield of 17-18%, with some sweet left over. I don't mind a little back-sweetening if I need to.
I left the headroom because I expect it to get a bit uppity in the short term. It will foam, and attempt to crawl out of the jug most likely. Once it calms down I'll go in with another gallon of water to temper the straight juice.
When it's ready, somewhere from 1 to 3 months from now, I'll stabilize, degas, and bottle the 2021 Cherry wine.