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I have made batches out of all kinds of things, ranging from fruit to corn mash, honey to molasses, refined sugar to unrefined sugar, even potatoes. But when a friend of mine asked
if I could make it out of Ginger, I told him I didn't know, but that I didnt think it would work. Well he brought me 5 pounds of crystallized ginger. Well, I boiled it, mushed it up
added alittle enzyme to it, and about 5lbs suger. Really wasnt expecting it to do alot. Well I ran the still today and not only is it coming out at 160 proof, it smells strongly of ginger,
and taste like ginger. Who would have thought.

It might have even been able to convert its own self:

from parent site:

"Raoul suggests that root ginger is a source of amalayse, decreasing fermentation times down from 15 to 3-4 days ...

Try 1/8 tsp of fresh ginger root and 1/2 tablet of Beano with every gallon of whole corn and 8-10 pounds of sugar you use. I then dilute to 1.090sg (about 4 1/2 USGallons) and chuck in 1 oz of Fleischmanns ActiveDry, RapidRise or breadmachine yeast. After 3-4 days it is at 0.992sg and it has stayed above 95 degF. The ginger is a really cheap source of alpha-amylase and the Beano seems to act as a catalyst. No need to boil the wash either.

A reliable source of a-amylase enzymes is ginger and I believe the inside white part of a banana skin. "