The mead batch I'm currently making is a lemon ginger one. I wanted to dry hop as well but think I'm going to see how this goes on it's own. I used white labs champagne yeast, 9 lbs of honey, 1 lb of ginger (peeled an sliced into 1/2 inch cubes), and the juice of 3 large lemons for what I thought would be 3 gallons. My OG was a little higher than I expected so I added an additional gallon of water. I also used 2 tsp of yeast nutrient, I was going to stagger but was told not to worry about it.