Wild yeasts are tricky buggers. You may not have enough floating around to do any good.
Have you ever made your own sour dough starter before? I would suggest you try it out, for one it will help you determine if there are enough wild yeast are around to get anything going. For two, home made sourdough bread is awsome. And three, with it helping to determine if there are wild yeast present, it will prevent you from losing all the cider/honey in some "catastrophic" event.
Sourdough is really easy to make.
In a very very clean glass or plastic bowl, at least 4 quarts in volume. Mix 1 cup of flour, all purpose, bread flour or whole wheat flour, and 1 cup of water. Use a wire whisk, silicon coated is preferred, just don't use strait metel, that can cause problems.
Whisk it all up, then cover with plastic wrap, or a cloth(not cheese cloth its to loosely woven, and no terry cloth{like bath towels}). And just let it sit on the counter. Every day for the next week or so you need to "feed" it. Just mix in another 1/8-1/4 cup of flour and the same or half as much water, re-cover.
After a few days you should see some bubbles and it should smell kind of beery or slightly alcoholic.
Check for any mold, I've seen white mold on some of my attempts while I was visiting my dad in Oregon. So look closely. Look up some better descriptions online on how to identify if your starter has gone bad
If you do want to actually make sour dough, you'll want to give it a couple weeks to completely stabilize. After a week you can safely store it in the fridge, but its pretty much a living organism so you have to feed it regularly, if its in the fridge once or twice a week is fine. If you do store it in the fridge, before you use it, you need to take it out and feed it every day for about 3 days before starting anything with it. To feed, when you take it out of the fridge there will likely be some odd liquid on the top, it could be gray or yellow to brownish. If its pink, throw it out. Just poor of this liquid, add a 1/4 of flower, and enough water to get it to the consistency you want it at. Then leave it out for 24 hours before returning it to the fridge.
Look up more information on the net, it'll be rewarding.
SOOO, back to the cyser.
You don't have to do this, but its a cheap way to make sure you have the yeast to need floating around before starting the cyser.
I recommend that you pasteurize your cider. You don't want any rouge germs in there taking hold and fowling the batch. You don't need to pasteurize the honey though. Just the cider on its own. Just bring it to 180 F for about 5 minutes. Or just take it to boiling and your done, you don't have to boil for any longer than it takes to get it rolling. OR just get pasteurized cider and save that step.
You really don't want any baddies getting a hold of this since there wont be enough wild yeast to fight anything off for at least a week or so(also the reason you need to give the sourdough starter some time before using it).
For starting the ferment, firstly you'll want to store it at around 70 F or so, just like any other mead. What exactly planning on starting this in? I suggest you just use a standard fermenting bucket, not a large enough. Cover it with a plain cotton cloth, a flat sheet will do nicely, just fold it in half, and half again. You'll probably want to secure it with heavy twine or light rope, whatever works.
I also suggest you use at least 1/4 of the honey you plan on using from the start, the anti bacterial properties will help prevent contamination from rogue bacteria.
Just make sure everything is clean, I can't stress that enough, since you are trying to use wild yeasts.
I really hope this works for you, ever since i first learned about lambic(beer fermented with wild yeast) i've always wanted to try it in my own brewing.
