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

I've been looking into a steam juicer for extracting juice from things I find but have never used one. I've been using mostly manual methods but that is becoming difficult and time-consuming, and sometimes a centrifugal juicer but it is a pain to clean and the juice can get very foamy. Making wine from it has been hit-or-miss.
I'd like to use the juice for wine, for preserving the juice, and making jelly.
Does anyone have any advice? Any drawbacks I should be aware of? Should I be okay with the basic/lower-priced versions out there or should I look for something in particular?

Many thanks!