I suppose it could be bunged, but I wouldn't chance it and airlock it. I was under the impression that malolactic only happens with fresh press juice fermented with the wild yeast, and even then isn't guaranteed. What steps did you take to makes you sure it would udergo malolactic fermentation?
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn