The Timid Man's Spontaneous Ferment?

Here's a little question for the internet. As you may recall, I am experimenting with the pleasures of natural fermentation.  Having secured three gallons of unpasteurized, fresh-pressed apple juice from Draper Girl's farm, I relocated it to a carboy and let it sit outside, where nature could run its course.  And run it did. (A little too quickly, I think--late October was unseasonably warm in Oregon, and I the cider was fermenting at between 55-60 degrees.  I'd been hoping for 50 or lower.)  I racked the cider on Sunday and it was already down to 1.006 and tasting great.  It's been unseasonably cold for the past week, and the cider is now slow-fermenting in the 30s, so it should finish out nicely.

Anyway, here's the question.  It was only as the last drops of cider were getting suctioned up that I recognized the potential gold I was sitting on: a rich layer of wild Oregon yeast and bacteria, smelling funky and alive.  I had not planned ahead, so I dumped it, but here's the thing: wouldn't that be a perfect slurry to pitch on a fresh batch of wort and get a cheater's version of wild ferment?  Is there any reason I should not go back down the Gorge, get another gallon of Draper Girl's juice and use it effectively as a wild-yeast starter? 

Hive mind has never led me astray, so render now your verdict: clever or boneheaded?