I got sick of waiting on my first batch (second one is bubbling as I write). So I used sorbate and camden to hault fermentation. Then I used a clarifier (I think it was isinglas) a couple days later I put some of it in 1 gallon glass jugs and threw it in the freezer (no not trying to make apple jack). The next day it was really clear, and the yeast were all settled, so I let it thaw (there was a little ice in 'em) and transferred into other jugs. As a test, I put some in a glass and put some priming sugar in it and waited to see if it started fermenting again. It didn't, and me and some friends started drinking it about a 5 weeks after I had started it. I'm thinking the batch I'm making now will just have to sit till Christmas time. It's just not a quick one, that apfelwine.