Stopping an active fermentation is like stopping a freight train- I've never had good luck doing that. You could attempt it you need to- you can rack the wine and add sorbate and campden to it and then chill it. When the yeast falls out and the wine is clear, rack it again. That might be enough to stop it, but I've never been able to do it.
A super high OG could create a wine that tastes like rocket fuel and may take several years to age out. I like to make my fruit wines at 1.085-1.090 usually, since wine yeast will ferment dry, usually to .990 or so. So, starting at 1.110 isn't too bad I guess.
I usually allow my wines to finish, clear, and age a bit before stabilizing and sweetening if needed. That's just always been my way, and it's definitely the easy way.