Give it one more day, then I'd start to worry. 8.5% is a little high, and I'm sure it killed the lacto, but the pedio will remain, and the smaller population of sour bacteria should counteract the increased sourness of a second generation Roselare cake.
Even if it appears like it's not moving in twenty fours, don't rack it into a new carboy, leave the old bugs there. They'll either be a nice nutrient for the new bugs to increase sour/funkyness, or maybe some wake up and help out. Who knows