My 12 pack of stir bars works to stir in 30ml and 60ml bottles of shaken liquids. And it doesn't froth like I feared, just a gentle stir. I wonder if 24hrs of stirring would cut steep time. I imagine it will take the initial shake to get the water and flavor to cut the thickness of the VG but then it should hold those initial bubbles in suspension. From the reviews vs this, it might be a hardware/power thing where I adjusted coconut out of a bought liquid once. That gives me some hope for French Toast without my additions "just in case" the reviews who could taste the egg were right.