Thanks for the welcome!
I have indeed tested some of my wine infused with wormwood and my first time using it gave me pretty much the same reaction (except I kept it down). I used what I thought was a little but it was WAY too much. It's all a matter of degrees, so I cut the amount used by 75% and it was much better and very drinkable, but still too sharp. At least I know the approx. amounts to work with now. We are planting our own wormwood at the winery this year along with a few other herbs to use. It will be trial and error until I find the right method and herbs. I haven't tried to steep it yet, we just used a dry-hop method and let it soak for a month so time is also a factor. Maybe a day is good rather than a month and maybe it needs to be sweetened too. To me, this is the fun part!