"Sourmash dilema. How do you, or can you, preserve a sourmash for several months?

Several weeks back I started over on all items in fermenting because I didn't like the flavors or smells I was getting. Yesterday I ran the first gen of UJSSM, added in the back wash and sugar. This will be the second gen and the second time I have gotten to this point, and now have a problem.

Two days ago I found out I will have surgery on June 11th and will be unable to do any "cooking" for several months. I think I will have time to run this second gen mash before my surgery, and then what? I don't want to start from scratch again in several months, but will if I need. So, how can I preserve this mash for several months?

I thought about doing the second gen run and then "save and freeze" about half the corn mash and some backwash. When the time comes to get started again, add these items back in with fresh yeast to get it activated. Would this work? Or should I start fresh when able?

Thanks in advance for any suggestions."