It's not the repetition, it's the continous cleaning of pulp from the juicer and **** out of your hair/ears/eyes/nose. I have chopped boxes of lemons, tomatoes, mushrooms and garlic, gutted kilos of calamari, peeled multiple pumpkins, boned out bags of quail and made kilos of sausage with a piping bag, all to a tight schedule and with no likelihood of me actually eating any of it and I'd put trying to make cider with a bench top juicer up there with my least preferred tasks. Effort vs reward.
Juicer itself is cheap enough that if you actually have another use for it, it's probably worth a crack as long as it won't burn out.
Main problem besides being a pain in my experience is that juicing apples that way is very inefficient in terms of actually extracting juice. You should be able to get a 20 L batch from 30-40 kg of apples but juicers in my experience simply won't give you that.
Definitely worth trying once - don't let me stop you doing that. You could borrow mine but I'm not in the same state.
As for wild yeasts - my experience says forget chemicals, make an active starter and you'll be fine. You're not selling it so don't need to worry about the consistency and that commercial demon not hanging over your head allows you to realise the risks of wild yeasts versus your added commercial yeasts are overstated.
