Just once do yourself this favor with FRESH Cider
Put it in a carboy/keg with airlock
Dont turn around and think just walk away and let it go with what was on the apples
work. However be aware that the results are unpredictable.
The "natural" saccharomyces yeasts that may
be present are generally only plentiful enough if the scratter and press used to extract the juice have a good build up on them from other sources. Contrary to popular belief the wild yeasts abundant on apple skins or within the flesh are not saccharomyces cerevisiae or bayanus (the main fermenting yeasts in cider production) but weaker strains such as Kloeckera apiculata, Saccharomycodes ludwiggi, and candida sp.
Bear in mind that these wild yeasts do not survive long into fermentation. Fermentation may start with strains of wild yeasts such kloeclera apiculate / torulopsis stella but they die after the alcohol reaches 2% abv and can also possibly produce musty flavors. You then need to hope that some Saccharomyces yeasts were present on the pressing equipment and that they take hold before bacteria take control such as Acetomonas sp, Acetobacter sp, lactic acid, and zymonas sp. all of which will likely be present especially if there was any rotten or damaged fruit pressed. Not to mention unsanitary equipment.
If you are using equipment or getting juice from a known source that likely has sufficient yeast build up and you want to attempt "Natural" or wild fermentation anyways your best/safest bet is to at least dose the juice with 50 ppm of a sulfite solution. Yeasts are less susceptible to sulfites and can survive better than can bacteria. It may take a bit longer for initial ferment to start but your chances of a clean fermentation are much better.