I'm not a fan of stopping the yeast by artificial, or chemical, means/methods. Just seems wrong to me somehow.
I'm already looking at making either another batch of hard lemonade, or sparkling ginger hydromel (hard ginger ale)... The price of ginger root will determine which one I make next. I am leaning towards the ginger hydromel at this point, just to make something different. Either way, I have an empty 5 gallon carboy, so I can easily make a 3-4 gallon batch and not worry about using a blow-off tube.
Once I'm kegging, I'll probably pick up the filter system to span two kegs. That way, I can run a batch through the filter IF I want to remove the yeast. I seriously doubt I'll be doing that before the end of the year though. No room to have a keezer where I currently live, for one thing.
I would give your batch a week, or three, and then sample to see if it needs more flavor added... Mine has been in bottles almost 2 weeks now, so it's almost time to chill one down for a couple of days and see where it's at.