Here are some things I researched brewing with, organized into a calendar estimating when they are available naturally in the northeast. I haven't tried any of these yet (though hope to soon!) Note, that some require specific processes to remove tannins and other undesireables. If you plan to brew with any of these, research the individual plant before hand, some may have toxic look alikes, poisonous portions, require specific preparations, or may be otherwise dangerous.
March:
Birch Sap
Maple Sap
April:
Dandelion
Lilac
May:
Dandelion
Lilac
Edlerflower
Nettle
June:
Elderberry
Linden Flower (American Basswood)
Nettle
Honeysuckle
Clover Flower
July:
Sumac
Honeysuckle
Clover Flower
August:
Blackberries
Raspberries
Sumac
September:
Blackberries
Raspberries
Sumac
Acorns
Chestnuts
October:
Acorns
Chestnuts
Here is an excellent resource with specific recipies for wild-plant wine making: Jack Keller's Making Wine from Wild Plants.
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