Found a mason jar the same size as that jar of honey, removed that much juice.
Montrachet yeast. A pinch of yeast nutrient.
Didn't add the honey yet! I'm waiting on that. I'll extrapolate the ABV from what I know about this juice and honey from experience, and give a rough calculation accurate to within 1/2 of 1% I'm sure.
Instead of accurate hygroing, I'm going to let the juice ferment for a day or three. Yep, giant yeast starter. Then in goes the honey; sanitize the cap and screw it back on; good shake-up; airlock and come back in a few months!
It seemed logical for a cyser.