Adding crystallized ginger to fermented mead

Made a Ginger Rose Mead. While the finish is perfect the front forward flavor is pretty flat. I wondered if adding crystallized ginger may add to the flavor. My thoughts were to kill the yeast and "dry-hop" the mead using crystallized ginger. Wondered what people's thoughts were and if anyone had a suggestion on how to give more flavor on the front end.

Oh and it is in secondary as of last night.

If you're just looking to make it "pop" or brighten it up some you could also try a small amount of acid blend. Just add fractional amounts until it reaches the flavor profile that you want. trying it small scale is kind of the safe way to do it, like it you made a 5 gallon batch, take an 8 ounce sample and add acid blend in 1/16 tsp increments tasting after each, when you get to the level that gives you the brightness and pop up front you want without changing the over all flavor, multiply that amount by 79 and add to your total volume. so if 1/16 tsp is good add about 5 tsp.