Well I had a new baby boy last week today!!! Just had to put that out there.
I made some wild beers with lacto/pedio about three months ago. The flavor is mostly brett with some slight sourness. I would like more, but whatever.
Just took the gravities on 2 of them and it is 1.000 +/- 1.001.
I know they will get better with age, but I would like to bottle them soon. When I talked with Vinnie about bottling brett/sour beers, he thinks anything below 1.008 would be safe.
With such a low FG there can't be much CO2 being created. So with some wine yeast and heavy glass all systems point toward bottling.