Originally Posted by WVMJ
The freezing process breaks open the cells and would make it easier to extract the juice, the water you are talking about isnt leaking onto the floor, it stays in the root. Unless you are fermenting 100% pure ginger juice its going to get watered down anyway in making a mead. If you are using it to cook with raw I would only dilute it with some fish sauce and rice wine vinegar. WVMJ
Things lose water in a freezer, it's called freeze drying. There is not a lot of juice in ginger to begging with. I know, I'm on a juice fast at the moment and been juicing ginger daily for the last two weeks.
As for boiling it, you can, and likely are changing the flavor. Any time you cook something the flavor changes. Proteins and carbohydrates break down in the heat.
Your mead, do what ever you want. I'm only telling you that I believe you will have the best results with sliced up pieces of ginger.