I've not finished turning it into a wine yet and I'm following a more standard wine recipe but the syrup tasted like a sugared ginger but without the heat kickback but also a bit jasmin-y. I did reduce the syrup a bit more and it's crystallised a bit in its jar but I think it's totally salvageable.
I have run out of wine yeast but I do think it would go well with bakers yeast as its quite a meady flavour already as a syrup.
But to make the syrup I just made a simple syrup with 1 litre of water and 1kg of sugar, stirred in about 10 flowers in while it was on a low simmer for 10 minutes until the petals had completely softened and the water had turned an orangey colour, removed the petals and then reduced. I've ended up with about 300ml, but I may have to dilute it to help with the crystallisation. I can just count the additional water towards the total liquid volume though so 300ml syrup should be about right for 5 litres. I should really have stopped it from reducing quite so much though so I'll sleep on it before making a final decision.
I've got a 5 litre demijohn and that should make about 6 bottles and with bakers yeast I should be looking at around 10% abv if I have calculated correctly but I'll not know for certain until I've done a before and after a gravity test with a hydrometer.
I've only made wine once before and I forgot to test before so I didn't get a reading for percentage, and I'm also really bad at maths so I might need to wait for an adultier adult to confirm what's right and what's wrong before I commit.
The smell though while it was simmering was unpalatable so if any one else is going to attempt to make a magnolia syrup for whatever applications I will forewarn you that you should not trust your senses until you've tasted it before it's a thickened syrup. Try it when you notice it just getting slightly viscous and then decide, and probably take it off the heat not long after.