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Place the flowers in the fermenting bucket.
Heat the water in a large pan until it just starts to boil, remove from the heat and stir in the sugar until dissolved.
Add the quartered lemons and vinegar. Leave to cool so as not to destroy any natural yeasts when pouring over the flowers.
Pour the mixture over the flowers, add the ½ sachet of champagne yeast and seal the lid.
Leave in a room at an ambient temperature, out of direct sunlight, (ideally cool, to prevent mould, but not cold, or it will stop fermentation) for 4-6 days.
Syphon into sterilised plastic drinks bottles (fizzy drink or mineral water bottles will work fine) leaving a few inches of air.
The bottles need to be checked regularly and be 'burped' — briefly unscrewing the lid to let the gasses out — to prevent explosions.
Leave the Hooch to continue fermenting in the bottles for another week or so.
The ideal drinking time is usually between 2-4 weeks, as if left too long it will become vinegary.
Once the Hooch is finished, fermentation can be slowed by placing the bottles in a fridge until you are ready to enjoy them.