My understanding is, the safest way to stop fermentation is to cold crash in a fridge below 40F for a few weeks til the yeast fall out.
Then you can sulfite and sorbate. It’s called "cold crashing" and "stabilizing".
Or, use an absolute filter of less than 0.5 microns to remove yeast.
You’ll still want to bottle up a few 12 oz test bottles, just to check on them every once in a while.