Tricky Mead fermentation situation

[AlTheChemist]

I'm brewing a ginger mead that I'm hoping to bottle condition.
OG was 1.090 using a CalAle 001 yeast. The yeast stalled out at an FG of 1.030, for the flavor profile I'm looking for I wanted more of a 1.010 (not completely dry). Adding addition starters of the same yeast did not kick things back up even with added nutrients and energizers.

I resorted to champagne yeast which took really well. I'm now down to 1.011 and I' like to stop the fermentation so I can bottle condition.
I'm worried that if I use cooling to stall the yeast while its still this active it might result in exploding bottles. If I use sulfates I wont be able to bottle condition.

Any ideas?!

Cheers!

 

[FarmerTed]

Just let it finish out the ride; there's no reason to continue adding on to the problems at this point.