I have a ginger mead aging now. I started it about October last year.
Heck lets look at the thread I started on it:
Ok so just over 10 months old now. I really like it so far. I did mess up and did not wait long enough between adding stabilizing agents and adding some back sweetening honey so it is fermenting again SLOWLY. I think I may have upped the raisins if I was to re-do this. Probably closer to 8oz raisins compared to the near 2oz I used in that recipe. And also nix the ginger in the primary all together and just add the ginger to the secondary. Check it out and see if you like it.