Yeah I like to ferment til it's below 1000, usually down to 995 or less, then rack onto campden tab and potassium sorbate, leave for an hour, degass and add finings if needed then after a few days for finings to settle, its then ready to bottle, I then taste and back sweeten if needed.
I have tried stopping wines earlier for sweeter wine but in my opinion they seem to taste better fermented out and back sweetened.