I was thinking about trying out malolactic cultures in my cider. I was planning to rack out of primary into my bottling bucket, over the malolactic culture, then bottling and allowing the malolactic fermentation to occur in the bottle. I've only seen instructions to do malolactic fermentation in a secondary carboy, but it seems easier to just to it in the bottle since I was planning to age it in the bottle for a while anyway. Is there any reason that malolactic fermentation in the bottle is bad? Should I just do it in secondary and then bottle after malolactic fermentation is complete?