Small scale open fermentation wine?

im just getting into the beer and winemaking scene and want to do a small scale experiment to kinda get my hands dirty before going out and buying 5 gallon buckets and carboys and things. what i want to do is mash some apples in hot water, add some molasis and let it ferment for about a week with wild yeast. will this work on a small scale? also, how open should the process be to utilize the wild yeast correctly?