The poster isn't making wort, he's fermenting sugar water with apple slices. Who knows what the PH is, there aren't any hops involved, and we don't know anything about the sanatization practices that were used. Probably isn't going to kill anybody but we don't have enough information to render judgment.
There's a
cider forum here, it's entirely possible to make something decent from preservative free store bought juice. I like a different dry yeast (
Nottingham rather than US-05) but it probably would work well too. Avoiding wine/champagne yeasts will yield better results too.