I had an crappy underattenuated autolyzed bottled wheat wine that I didn't know what to do with. I brewed a few more pounds of malt and watered the stuff down to around 8% and added WY Sour Mix + a bunch of dregs from sour beers + 8oz of maltodextrin and waited 6 months expecting the worse. It turned out very sour fruity and fantastic.
A 10-11% ABV beer will sour with lambic bugs, just not to the degree of an 8% beer and not as quickly. Planning the cuvee de tomme clone we even consulted with Vinne at Russian River to make sure we were right about this. Consecration is 10.5% ABV and nice and sour if you have had it. He told us that the bugs are a LOT slower to sour the beer at this high of an ABV but they eventually do.