Originally Posted by sloanfamilydsm
If I were able to bulk age first, is freezing some of the must an option or do I use a canning method to preserve? Second idea is should I chaptalisation to get the initial SG up so the wine has enough alcohol to safely age and balance out?
Every time I have used the Sussreserve method I have added my must within 3 months of fermentation. As long as you have FIRST used kmeta and sorbate, adding it now should work just fine, and your only maintenance will be some kmeta every year or so for preservation. The sweetness will remain and begin to also age and become more complex. The great thing about rieslings is their higher acidity also lends itself to ageability. A 10% Riesling can age just like a 14% Cabernet.
A second option is to not hang onto the must. Two years down the road, you could just get more juice and perform the Sussreserve then!
Good luck! Let us know what you decide!