I'm not sure – it's all an experiment! One thing I do know is something like Norway maple sap is toxic. But the sap earlier in the flow is still edible (and quite delicious). I think the tree initially pumps all its resources into getting the sap up from the roots into the crown. Then, as temperatures warm (and flying insects emerge), the plant ramps up its chemical defense production. That's when sap starts tasting "buddy" and something like Norway maple gets inedible. I wonder if it's the same for cherry? I'll let you know!