I think we all read it (I did). The point is, you can't freeze pure PG even at -38C. Probably no effect, except it gets a little thicker. Warm it, shake.
This, of course, could vary depending on the recipe. rockyroad is correct, check the thread for the freezing points.
NM, I checked a wiki. Here's % of PG to water and freezing points up to 60%PG/40% water.
Percent Propylene Glycol (wt. %) Freezing Point (°F) Freezing Point (°C)
0 32 0
10 26 -3
20 20 -7
30 10 -12
36 0 -18
40 -5 -20
43 -10 -23
48 -20 -29
52 -30 -34
55 -40 -40
58 -50 -46
60 -60 -51
The lowest temperature ever recorded in Montreal was −37.8 °C (−36 °F) on January 15, 1957. So now you can decide on what mixture you wish to order. Looks like you're safe even with some added water. Note VG has a higher freezing point but I think that it is still very cold.
Now, I dare you to try and freeze your juice! lol.
Have fun!