Ok so here it is "the master plan". First off, thank you all for your input. I appreciate all of your opinions and have subsequently changed what I was initially gonna do because of your experience and ideas. Tomorrow, 10-10-12, is fermentation day!! I have a Vintners Reserve World Vineyard Washington Riesling kit that when I'm done with it (2+ years from now) will taste every bit of a $20 bottle of wine for around $2 a bottle + time. First off I'm going to make it a sweet wine. I will reserve one (1) quart (approximately 10%) of the concentrated juice to back sweeten. I will use chaptalisation to get the S.G. up to the correct range of choice double checking my Ph after topping up to 6 gallons adjusting as needed.. After fermentation is complete, using Lalvin D47 yeast and Opti-White nutrient, I will transfer to a 5 gallon secondary bottling 2-3 750-ml bottles for topping up later. Allowing 2-3 months for the new wine to settle out and get to 90-95% clarity, approximately 3 months, I will transfer to a 5 gallon carboy adding the sorbate to kill off any remaining yeast and add my "sussreserve" to back sweeten. After checking my So2 I will bulk age this wine for 24 months. I can almost taste the sweet sunshine while typing this up.
Damn, Putting that all in writing is harder than I thought. Just for the record I have 13 vines that I process each year separately from the "kit wines" that I find myself experimenting with. 5 Swenson Red, 5 Espirit, 3 Concord. I make those wines very straightforward using blending to satisfy my creativity each year. At some point I will sweeten using Stevia, but have not seen very promising reviews on aging said product yet.