Corking, Bottling, or Cold Crash and leave?

I have made two 1 gallon batches of cider.

Currently brewing two more 1 gallon batches right now.

I have a question about what to do to let the cider age.

What are the pros/cons of corking the cider in a wine bottle for aging?

What are the pros/cons of bottling the cider for aging?

Are there any pros/cons to simply cold crashing the cider, racking it off the yeast, and then keeping it in the fridge in the glass jar I fermented in?

I browsed the fourms already, and didn't find anything, so any information would be greatly appreciated.

Keeping in the fermentation jar only raises one concern, oxidation. As long as the headspace in the fermentation vessel is really small it's just like a giant bottle. Just make sure it's airtight.

Otherwise I can't really see how any of those choices would make any difference.

Alright, thanks.

I just wanted to make sure that it would keep alright in the glass jug that I ferment in.