How do you kill champagne yeast?

[brewpirate]

I have a batch of a lemonade that stalled out with D-47 and pitched in some IPA yeast I have but I don't know if it will work. In the past I have used Lalvin EC-1118 but I have a hell of a time killing it with Potassium metabisulfite & Potassium sorbate. It somehow always comes back to life and vowed to never use it again however I am under the gun to finish this off and may have to pitch some.

Any tips on killing off yeast quickly or so I have to rack multiple times and be patient?

 

[Gorty]

It might be that you need to ferment it right out before racking off and then adding stabiliser. then you can back sweeten as you require.
Whilst the yeast is in full ferment it can be difficult to kill, if you've weakened it by fermenting it right out it might succumb more easily.