It's not a yeast problem. Well it is, but it's your yeast problem
k1v1116 tolerates to 18%, says their ad copy. To go from your OG (1.111) to dead dry (0.996 or so) will yield 15% abv, just about. Hard to say if you may have overshot just a little with your honey/water ratio, as honeys vary greatly with regards to sugar content. You're close, though. And it's gonna slow down as it reaches the end, because your yeast are getting drunker and drunker (I know right? I'm jealous too!)
GinKings had it - the secret is time. The only compromise I can think of would be to boil and cool half a gallon or a gallon of water and pour it on top of your secondary - Sugars diluted, lower ABV (by what, 15 or 25%? I stink at math) the yeast will finish out without being sauced.