Hmmm! The blurb on the link I gave you says ...
This product will not stop an active fermentation
... so I guess the answer is "No."
As far as I am aware, the only three guaranteed methods of stopping yeast from fermenting are:
o Let the yeast ferment out completely and then make sure that no fermentable sugars are introduced before bottling.
o Provide the yeast with so much fermentable sugar that it eventually produces enough alcohol to kill itself.
o If you wish to sweeten the brew with fermentable sugars then first let the yeast ferment out and add a Stabiliser.
I would imagine that attempting to stop a fermentation when it is in full swing is probably like trying to stop a teenage party at the same stage of the proceedings. i.e. It is fraught with danger; so your analogy of catching a bullet between your teeth is spot on!
Personally, to see it it worked, I would try the method you outlined as follows:
o Drop the temperature of the FV down to 1 degree for an absolute minimum of one week. (This should severely slow down the fermentation process, allow the live yeast cells to fall out of suspension and let the brew clear. If it doesn't clear then Cold Crashing the brew isn't working!)
o Assuming that the brew clears, rack it (from well above the trub line) into a Pressure Barrel with a Pressure Indicator and a Pressure Relief Valve installed.
o Stir in a Stabiliser at the recommended rate.
o Box up the Pressure Barrel and add a small amount of CO2 as a blanket.
o Let the brew return to normal temperature and monitor the pressure. (There are a number of ways that PB's can be fitted with pressure gauges.)
If the pressure doesn't increase over the next month or so then the system is viable.
However, I have to ask
"Why would you want to do it?"