>>>>>Then I'd say sour (višnja), they are more closely related to those wilder sorts. Though the japanese embassy here was giving away saplings on the day a few years ago, and all the reporters translated those as sweet cherry (trešnja), but that could be by pure inertia, as it's always translated so.
>>>>>
>>>>>Well, waiting for mine to blossom... in a few weeks. And then to make brandy of them - mostly the sour, having more sugar, but actually the craziest result I got was with 25% sweet and 75% sour... Because of the names, I call that brandy hare trišnja :).
>>>>
>>>>How do you make brandy? Do you have a distiller?
>>>
>>>That's the only way. Bought a second-hand one early on, 80l, and it already paid itself off, well, theoretically, in value it produced - I'm not selling.
>>
>>I am not buying :). Is it legal is Serbia?
>
>Yes. If you mean to sell, you must be a registered producer and pass some inspection. The difference is in your annual production - the limit is at 90 liters, which is just about how much I make. Only once I made more, but then there was a year, 2012, when I made none. Very thin year.
>
>Fingers crossed next couple of weeks, apricots should be in blossom. Usually the frost returns just to kill them, or the temperature stays below 10 so the bees don't come out. I had apricots just once. So far the weather looks promising.

Sounds enticing. I wish I could try some of your brandy. I hope it all works out for you.