If you want to be a bit bold, use the unbottled portion in a mead "geuze". Or a lambic.
This is something I'd like to try at some point, as I love funky/sour beers.
I've got a ceyser going now that started out as a wild cider, them when active fermentation stopped, I added 1.5# mesquite honey. It didn't take off again, so I had to add some Nottingham. I'm hoping some of the wild yeast character will make it through. When I bottle it, I'm going to use a portion of that and a portion of another wild cider to start another batch.
Making the world a bitter place, one IBU at a time.
Axé Cidery and Aleworks
Primary: Social Lubricant
Secondary: Tongue Oil
Lagering: Icy Paralyzer
Bottle conditioning: Liquid Courage
Drinking: Loud Mouth Soup