Are you familiar with mead? Some folks make their mead with 'wild' yeasts, that is the yeasts that arrive coincidentally in their honey. Those naturally occuring yeasts aren't likely to pose a danger....you're exposed to them with every breath you take...but they may result in undesireable smells and tastes. Also, in an unmanaged fermentation, over time your 'mead' will probably become more vinegar like and unsuitable for the type of consumption you're hoping for. You may want to check over on the meadmaking threads.
Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. - Emerson