Cvillkevin, how exactly do you prevent the cider from fermenting below 1.014?
cold crashing - BUT - in order to cold crash wild yeast, it already has to be fermenting very cold and slow. Once a wild yeast ferment really gets going strong, it is nearly impossible to stop it. I would not recommend doing a wild yeast ferment this early in the season unless you can control for temps and keep it around 50-55F for several months, then drop to 30F to crash.
I've used k-meta and sorbate to stop wild ferments. The chemicals are more effective on wild yeast than on ale yeast, but I dont like the taste.
I've done a lot of experimenting with wild yeasts and made some really good ones, but at the end of the day concluded that it was more trouble than it was worth. It is very satifying to have a keg of cider that is made from nothing but apples and the flavor is unique if you get it right, but too many batches ended up tasting like ass, so I havent done a strictly wild yeast batch since 2010.
I dont sulfite any of my ciders before pitching ale or wheat yeast, so they still get some of the positive flavor contributions from the wild yeast, but are a lot easier to control, since the wheat and ale yeasts will eventually out compete the wild yeasts and its a lot easier to stop a wheat or ale yeast.