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?