i have recently been getting into homebrewing. i made a couple batches of hard cider with wild yeast and they all came out pretty good, if not a bit sour. i was wondering if there was any advice you could give me about fermenting cider with store bought ye

I actually think the differences between store-bought regular yeast used for baking bread and those used for brewing have been over-hyped. They are the exact same species, Saccharomyces cerevisiae. I have brewed with store yeast several times and the only time I noticed an off-flavor (a sort of graininess or breadiness) was when I used a whole bunch of the stuff, like the entire packet. When I scaled it back to a quarter of a teaspoon per gallon, all was well. That would be my main recommendation. Homebrewers always tend to “over-pitch” yeast. As for your wild yeast sourness, it was probably caused by a harmless bacterium, Lactobacillus, which produced lactic acid. it’s what gives Belgian beers their characteristc sourness. Coupled with the already present malic acid in apples, it can be quite sour. Personally, I love sour, but your MMV. But when using any yeast but especially store bought, use very little. Like I said, a quarter of a teaspoon. I have even used less, like an 8th. It will take a little while for the yeast to reproduce and create a population, so patience. Good luck!