Wild yeast is hit or miss…it could turn out fantastic, or you could winding making some very good vinegar. Personally, I’d treat the unpasteurized juice with campden, and pitch known good yeast in the next day.
I definitely prefer unpasteurized juice, but it is getting harder to find (as is decent juice in general…everyone is making it too sweet, requiring an addition of malic acid or acid blend.
Lately, I’ve been buying cold pasteurized fresh cider from a local farm that uses a properly tart blend of apples. The UV light they use does no damage to the great juice they make…and it’s ready to be pitched with my tried and true yeast.