u/smoked_a_dart

I've had a lot of success brewing meads and ciders with a variety of additives (hops, berries, coffee, spices, etc.) but one ingredient that's caused me trouble is ginger. I love the taste of ginger beer so I thought it'd be a great addition to my brews. But I've been consistently very underwhelmed. I've been adding fresh ginger (chopped or grated) after primary fermentation and letting it steep for a while. The flavor extracted has lacked the spicy kick I'm looking for but has a bit of that ginger bitterness (if that makes sense?). Does anyone have any input on how to best extract ginger flavor into meads or ciders? Thanks!