I have a friend who makes some every year. I never really liked it. He does not add any citrus though. Maybe that helps. He does 2 grocery sacks of flowers and uses 5 gallons of water. He uses about 10 lbs of sugar. Regular table (corn) sugar, not brown.

Pick the flowers early in the morning. Get as little green as you can on them. No stem at all. The flavor is not that good. If you can let it sit for 5 or 10 years, it gets better. ;-) Actually, it just mellows to the point where it is not so nasty. It never really gets better!

In today's world there is much better yeast! Use wine yeast. Bread yeast can only get to about 4-5% alcohol before it dies. Wine yeast can do 12-13%.

5 lbs of sugar in only 1 gallon of water? WOW! That would be like syrup. Especially with bread yeast. You could put a super yeast in there and get 21% and still have a sweet wine left! That's a lot of sugar. Maybe that is what makes it drinkable. You get a beer level of alcohol out of it, and the sugar covers up the bitterness of the flowers.

Interesting recipe! I am really curious how it would turn out.