Alcoholic Saison, Help!!

[GTLongo]

After brewing and fermenting my sucessfull farmhouse ale recipe again, my fridge broke at the beginning of the secondary. I managed to save a portion of it and store it at a minibar fridge, and it's currently in secondary.
The other portion I had to bottle, so now it's extremely alcoholic in the nose and taste. I know the bottled ones are beyond saving, but can I do anything to mend the one I managed to put in secondary?
Thanks!

 

[Johnnyhitch1]

You need to explain your process a little better...Alcoholic saison was what your going for in the first place, correct?...Arent we all!
Did you hit your SG, FG? How many days in primary? What does your recipe look like?

Farmhouse ales are usually fermented HOT like 75-80, hence the "farmhouse" sytle.
Usually brewed in the summer and ive never used temp control on one. Pitch low but let it free rise to whatever it wants.
Not sure what temp you fermented at but if it free rose a couple degrees it should not be the worst.
I would let it condition out for a couple weeks in the bottle, DO NOT TOSS IT age will mellow the "heat" out.

 

[darrenbrews]

I'd think it would be fine in the secondary at room temp. How long in primary?

 

[GTLongo]

Johnnyhitch1, it hit both the SG and FG, it spent a month in prymary, due to a business trip. The temp of fermentation was at the start 72, rose it, gradually, to 80(one week). Then, at the time of the trip, dropped it again to 72, removed the yeast trub and let it rest for another 3 weeks. When I got home, the FG was at 1,008. The recipe is all grain, with 15 lb of pilsen, 8 lb of vienna, 4 lb of caramunich and, for head retention, 8 lb of white wheat. 1 lb of amber candi sugar. It was a single infusion brew, with no mash out.
Hops were 1,5 oz of Galena(60min), 0,3 of Styrian(20min) and 0,7 of Styrian(5min). Yeast was 2 vials of WLP-568.
One info I forgot to add, since here in Brazil it is a bit of a headache to find cornys and kegs, I carbonate my beer in the bottle, so the ABV and FG will rise a bit still. The bottle I opened yesterday was at 1,001.

darrenbrews, I don't think that in the middle of summer, in Rio de Janeiro, it would be a good idea to let the secondary at room temp.