Mead & Yeast Question?

I was wondering is there any way to stop a fermentation in my mead without using potassium sulfite and potassium sorbate? I don't want to use any chemicals in my mead but I don't want it to continue fermenting because I like the current taste and alcohol level that it has. Also will straining the mead either through a coffee filter or a paper towel remove enough of the yeast that I wouldn't have to worry about it restarting the ferment?