This mistake might be a godsend. Let it ride down till about 1.020 - 1.010 then draw a sample, if it tastes decent, draw another sample, cold crash the sample and read up on yeast washing. Stabilise and bottle the rest before it gets too dry as wild yeast tends to leave some nasty tastes the drier it gets.
Primary: Cherry Melomel
Bottled: JAOM, Amber Ale