Originally Posted by flyangler18
In my experience (and I've done two or three BW using the same recipe), Lactobacillus + Sacch will, given enough time, form a pellicle though it looks quite different from a Brett pellicle.
The picture posted above was after approximate 3-4 months of aging in secondary.
It appears you are correct. I traded emails with Vinnie, and he essentially says the same as you:
Lacto does in time create a pellicle or at least a pellicle like cover over the beer. It will ferment sugar out, but, I’m not sure of how much if any alcohol production is created, I’ve seen Lacto only drop the SG of wort, but, at the time we didn’t have a lab so I couldn’t check for ABV in the lab. But, yes, it can drop the SG. It is actually a really good test to see how Lacto affects the flavor, you’ll see that it is a thin flavor, that is why I like Pedio as it is a richer flavor.
The other point, about lacto and ABV is in responce to the post by Evan about if Lacto ferments.
I have to admit I was wrong in my previous post contradicting flyangler18. Hope this helps others.