You can attempt to. Best way I am aware of is to cold crash for 24 hours (longer is better).
This gets a lot of the yeast to fall out of suspension and puts the rest to sleep. Then treat with 1 crushed campden (sulphite) tab / gallon AND 1/2 tsp Sorbate / gallon. You can then backsweeten if it has gotten away from you. If you do backsweeten......monitor the SG for a month before bottling to assure fermentation doesn't take off.
Sorry I don't know metric equivilants
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied