my concerns on the shaking method Potential DIY-er here, I have been very interested in making my own sauce for some time, and my only concern is that I'm a squirrel-y dude, and while my patience for most stuff is good, whenever I'm making something that I'll eat / drink I notice I've got to kind of be "on-top" of it. I genuinely don't think I could bother waiting a few weeks to see if the flavor of my stuff is up to par, and the shaking method is what intrigued me, and my question is mostly this; Are there really any drawbacks to it? Will it end up negatively affecting my product somehow?