Personally, I would leave the wine for at least another week, before doing anything. I wouldn't even be checking the wine or gravity this soon. Give the yeast a chance to work and clear up after itself.
If you are fermenting to dry, which it seems that you are, you won't need to stop the fermentation. I use a camden tablet when racking, so I would advise you to do similar.
I don't want sweet, or sweetened wine, but if I did, I would ferment until dry, use a combination of camden tablet and potassium sorbate to stop any further fermentation and back sweeten with sugar. I think this would be more precise.