Good day, community! I've got a dilemma. 3 month ago I made 3 different ciders (splitting one 3 ways) using the same blend of Granny Smith, Golden Delicious, and Red Delicious apples. It was a freshly pressed sweet apple cider right in front of me. For each of the batch I didn't use any yeast allowing the ciders to ferment naturally (from what ever was on those apples). Fermentation went slightly different giving each batch (3 gallons each) a unique character. The ciders a little bit hazy, with "rustic" clearness, like a farm or barn style cider should be.
My question is, which category of the BJCP does it fall into? Judging by apple varieties, it is C1A (New World Cider), but I haven't find any word on wild fermentation in the whole guide http://www.bjcp.org/docs/2015_Guidelines_Cider.pdf
Any suggestions? Any help would be appreciated