You'll be fine. There's a VERY slight chance that there's some wild yeast in there that is capable of surviving more than a few % ABV. If there are, then I'm of the opinion that it may actually improve the cider. The only thing that could harm your cider would be acetobacter, and as long as you keep it under airlock then it won't be an issue whatsoever. But most of the wild microbes that might be present in the unpasteurized juice won't survive in a low pH environment that's over 2%ABV.