Another - possibly more insane idea - is to dilute your original batch down. Using Yooper's numbers, if you started at 150, and she usually uses 100, you could make a new fermentor with more water (about 1/2 your original start) so you will finish with 150% of the batch volume, but bring your effective OG down to about 100.
I personally think that you can get a few more points out of that depending on the yeast. iirc some wine yeast goes 15-17%, which should reduce out about 120 points of gravity. That doesn't mean it will if you start really high, but it could.