Reddit mentions of Liquor Quik 1 X Super-Kleer KC Finings, SK-KCx1

You have a few options....you can repitch a bitching yeast like WLP-099 in a big starter (take out say 1/2 gallon of your brew, water it down a bit, mix with 1.5 liter yeast starter (DME, a little table sugar, yeast energizer, vial of yeast) you made in a 1 gallon jug the night before, then after 24 hours (and verification of bubbles) pitch that into your bucket. That will crank through at least a chunk of the remaining sugar. It will also make more alcohol.

You will NEED to kill your yeast if you want to bottle for christmas though, as WLP-099 is a slow yeast, and you still need time for it to clear.

You will need to add potassium sorbate at like 1/2 teaspoon per gallon to stop fermentation.

In addition you will want to use something like Super Kleer to force the sediment to fall. Make sure you give 7 days for it to clear (packaging says 2...but give it a 5-7 days for best effect).

Alternatively you can water the brew down. This will tamp down the boozy flavor as well as make it less sweet, but it may taste watered down...so be careful if this is the route you go. I have never been successful in de-sweetening this way without making my brews taste watered down unless I continue to bulk age for a while after watering it down.

A few things on the mead that I have learned/read about

You might want to shake it up on a daily basis while it is still fermenting. CO2 builds up under the fruit layer that needs to be released. Also, getting it oxygenated is good in the first week (heard this on a podcast and am just trying it with my latest batch so still not sure about this one).

You might want to add yest nutrients every other day or so. It'll end up being pretty high in alcohol and the nutrients do a pretty good job helping out the yeast (just remember to mix it with water before adding, otherwise you get a yeast bomb).

I used this item to help in the clearing up process last time. Superkleer and I had a pretty damn clear mead. Combined with a cold crash (stuck it in the fridge for a day or 2) and it looked gorgeous.

Time. This is going to be pretty time consuming. I'd recommend you leaving it in the fermentor for at the very least a month. 2 if you can stand waiting that long. My roommates do cider and I've done mead and I've found they both need the extra time.

Finally, bottling. I recommend that you utilize enough of the smaller bottles so that you can have one every month after bottling so that you can try one to see if it is done to your liking. With the higher alcohol in mead, you might want to save most of them until they mellow out some. Do 12 smaller bottles and the rest in bombers.

If you really need to clear it, KCSuperKleer is magic and works in 72hrs. It is made of Kieselsol and Chitosan.

Ksorbate is a stabilizing agent. It prevents yeast from budding and reproducing; it doesnt kill anything, it just effectively neuters yeast. Using it while there is still a heavy bioload of yeast still in suspension wont stop an active fermentation.