For the three gallon batch I used "three inches" of fresh ginger. This is in no way a precise measurement... I just broke off about that much, peeled it, rough chopped it and then steeped it in about two cups of the cider before adding it to the rest of the stuff in the carboy.
Then pitched yeast and away we go.
I've let it just sit there for quite some time. Let me go take a small whiff and taste...
Yep, still gingery! Not overpowering at all either. I'm wondering if it will stick around after a few months? I don't have that much experience as I'm only on my fourth batch of (intentionally) fermented juice.
It is a bit hazy still. I'm not sure if it's starches from the ginger root or just naturally like that. I may add either some fining or pectic enzyme.
The main thing is it tastes great though. I'm really looking forward to a cold glass of this on a summer evening.
I'd say if it sounds like something that would interest you you should go for it. I did this 3 gallon as an experiment and I'm definitely thinking my next 5 gallon batch will be another ginger/applewine.