I'll leave it to the experts to answer your questions (and take note of
those answers also)...
and ask one of my own: Why freeze the must?

Bart


> Anyway when bottling I want to stabalize and sweeten but need some
> advice on this. I have 1 liter of must I siphoned off each batch that
> I have frozen now. This was prior to yeast but after I used camden.
> Should I use this too sweeten or will a water/sugar mix bring out
> enough of the original fruit characteristic? If I use this frozen
> mixture should I thaw it and let it settle for a period before using
> it? If I do use this, I assume I will need to allow my wine to clear
> again after sweetening? How often or how long could/should you rack
> after stabilization before botteling? Can you stabilize - wait 10
> days, sweeten - wait 60 days - bottle?
>