I have killed Brett by fining with gelatin, crash cooling, racking, and then adding 1 campden tablet per gallon. A few days later you can re-yeast and bottle.
I wouldn’t worry about Acetobacter unless you are smelling/tasting vinegar, or letting a lot of oxygen in. It is very hard to tell what microbes you have visually, different strains/conditions manifest themselves in different ways.
You’re saying the texture of the actual cider is slimy/viscous, not just the pellicle? If you do have Pedio “sickness” I would ride it out, you need the Brett to help clean it up.
I did a sour/funky cider 18 months ago, but it never really got that sour/funky.