I'm using this recipe for a start
http://www.winepress.us/forums/index.php?showtopic=6114 (Joe Mattioli's Ancient Orange and Spice Mead)
1 gallon batch 3 1/2 lbs Clover or your choice honey or blend (will finish sweet) 1 Large orange (later cut in eights or smaller rind and all) 1 small handful of raisins (25 if you count but more or less ok) 1 stick of cinnamon 1 whole clove ( or 2 if you like - these are potent critters) optional (a pinch of nutmeg and allspice )( very small ) 1 teaspoon of Fleishmann’s bread yeast ( now don't get holy on me --- after all this is an ancient mead and that's all we had back then) Balance water to one gallon
I would like to replace (all or some of) the spices with ginger, but I do not have any idea how much should it be. How can I estimate a sensible amount to use in order to have a pleasant distinctive (but not excessive) flavor?