The action that pulls the juice or plant blood out of the cell is osmotic pressure. salt and sugar exert osmotic pressure, but honey will not. up to 10% salt can be added to FPJ. (can do this when working with material that is dryer, such as in the case of some some herbs…) If we bought sugar from a grocery store the cost would add up significantly, but instead we get it from a restaurant supply warehouse. don’t know if they have those where you live but probably be worth looking into. where do the bakers buy their sugar?
“Slight yellowing” you say? … Sounds like you need to add calcium phosphate (knfStructure) to your spray cocktail. Similar to how the present day patriarchal Christianity forgets the fourth element (Mother Mary) so too some forget calcium phosphate in the Maintenance Formula. Dilute 1:1000 and combine with knfFood (fpj), knfCleanser (raw vinegar) and knfMedicine (ohn). Of course ohn completes this magic solution but if you don’t have any yet, don’t worry. It’s the fpj without the balance of the vinegar that can cause occasional mold growth if there is already pathogens present.
I have never tried with oats but I am sure it’ll work, especially since rolled oats have so much starch dust, similar to white rice. brown rice doesn’t have nearly enough starch to wash off, and barley is probably similar. But enough theorizing. Let me tell you what I HAVE seen work (besides white rice.) Cassava starch wash, cooked taro, potatoes, and perhaps most surprising of all, mushed up white bread and flour tortillas too. Hey, its got starch, and that is the most important thing next to using real milk. Let us know how it turns out with the barley and oats!
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well. did you know that the original Korean word for what we call “FPJ” is “Green Juice From Heaven”? not kidding. some o.g. knf trivia… My second thought, after “divine microbial medicine” was sometimes sugar makes me feel high…and that green juice can sometimes turn alcoholic if it over ferments in the first stage. but this may not be the case at all. truly, i would have to agree with you (to a degree). I feel great when I drink fpj too (especially diluted in water with a slash of vinegar and LAB.) i once gave a girlfriend of mine some fresh LAB whey and she said after the first sip she felt a rushing feeling of energy and happiness. i think she reeeeaaally needed the microbes and her body knew right away it was a good thing.
sometimes if there isn’t enough sugar present in the fpj plant material it wont make a food vinegar. I find making it from the juice itself gives more consistent results. 1/3 plant juice 2/3 water, a splash of raw vinegar or a vinegar scoby. cover with breathable lid. if you have a well developed scoby it will speed up the process significantly. without adding any vinegar or scoby to inoculate the brew it can take up to 5 months to make vinegar. but you’ll grow your own scoby in the process.
When making knfFuel (FAA) from the original recipe with just fish and brown sugar there is a 3-4 day window when you can “salvage” it if its gone wrong. typically the problem is not enough sugar. within 3-4 days of making it if it smells like bad fish adding more sugar can save it. if it goes longer without enough sugar or gets contaminated with water its not salvageable. the amazing thing is that this simple simple recipe of just fish and sugar is chock full of lactobacillus, which is one of the reasons its stores so well for so long. have faith. the microbes will do the rest.
Different collections of LAB can certainly taste very different. From sweet-ish to bitter to sour to very mild and neutral tasting. “Sour” for me seems to be the most frequent flavor I end up with. As long as it’s not a bad sour I think you’re fine. Especially if it separated well and you poured it off in a reasonable time frame. Your nose and taste buds know. You don’t have to like the taste but as long as your body knows it’s not going to make you sick is the important part.