A quick search of my data bases shows that most recipes call for the ginger to be sliced and then boiled in water to make a infusion to be added to the makeup of the batch.
I will check my Compleat Meadmaker book tonight and see what Ken Schramm has to say.
I've used ginger root before, just beat the crap out of it, spray k-meta on it & drop it in the primary. Taste the must daily because a litte bit goes a long way.
3 oz. ginger
1 cup white grape juice concentrate
juice and zest of 1 orange
juice and zest of 1 lime
3 pounds honey
1 tsp pectin enzyme
1 campden tablet
1 package champagne yeast
1 tsp yeast nutrient
1.5 cups orange juice for yeast starter
water to 1 gal
The recipe is for 1 gallon so if you want a larger batch just multiply all except the yeast as one packet is good for up to 6 gal