I think I saw a sticker on the apple, and you know cabin fever is setting in when you try things like this.
Most commercial apples sold at stores are already washed and sprayed down with sanitizers, and most stores do a sanitizer mist spray down daily so getting real yeast from the apple is not very likely.
Wild fermentation usually works with unpasteurized cider from the farm, but even then you can have a miss or two.
You could try to do a few yeast starters and go hunting for wild yeast in the spring time, and step them up to see if you can catch anything that you like.
Hope this helps, at least you know people are reading your thread.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.