I have my first Kriek currently aging and wanted to give you that piece of information before replying.
A friend of mine who brews a lot of sours has said to re-pitch a stylistically appropriate stain of yeast. .
Also, in Wild Brews, Jeff Sparrow says, "Highly acidic and/or highly alcoholic wild beers, or those that have undergone a lengthy fermentation, may be devoid of enough viable yeast for a successful refermentation. A high level of acidity and a low pH can often harm S. cerevisiae. Pitching a new Saccharomyces culture may be necessary."
He goes on to say the strain should be tolerant to acidity and neutral in flavor.
"Wyeast recommends German Ale Yeast (1007), while White Labs recommends California Ale Yeast (WLP001). Both strains perform well under harsh conditions and settle nicely in the bottle. Dry yeast may also be acceptable, although you will need to determine if a particular strain can withstand high levels of acidity."
And for what I am going to do,
"Some brewers choose to 're-pitch' all of the microorganisms used in fermentation to help assure viability."
I plan on pitching another pack of Wyeast Lambic Blend when I add the sour cherries and that should leave me with enough viable yeast to carbonate.
All from page 253 of Wild Brews.