Hi Everyone. Im fairly new to brewing and fermenting. I accidentally left a half opened gallon of motts apple juice in the basement and have discovered that it is now fermenting. I transferred it to a 1 gallon carboy and left the top off to see what will happen. My question is twofold. First is the basement a good area for spontaneous fermentation? or will only bacteria rather than wild yeast populate the juice. And second is spontaneous fermentation in the basement dangerous i.e is this dangerous for consumption ? Forgive my naivity but couldnt harmful bacteria/ mold make one quite sick?