I don't want to be a pest, but here is what I'm thinking for fixing my red-hot cinnamon:
buy 15 mls of 18 mg/ml VG, and add 35 mls of my 18 mg/ml, 50/50, +2 shots red-hot cinnamon. The theory being that the VG will suspend the cinnamonaldehyde, preventing separation. The 100% VG should dilute and mute the fire, and increase the VG percentage which isn't as good of a flavor carrier.
Any DIYers have an opinion on my plan?
The VG should help with the separation issue that you are having, and yes, VG can subdue flavors and adds some sweetness to the juices.