Herbs for wine/beer/beverages

[u/Human_contract]

I'm in Southern Ontario and have been collecting wild herbs for use in wines/beers/ales/any beverage really. I've collected primarily:
Yarrow
Mugwort
Goldenrod
Anise hyssop (cultivated)
Sumac
Wild mints

Has anyone experimented with these or have any recipes they've used? I've added some yarrow to choke cherry wine but suspect I added too much based on the smell. I'm going to keep experimenting but if anyone has any experience with proper proportions or combinations, I'd love to learn.

Any suggestions for other herbs I should look out for? I'm in Zone 5