I recently used EC-1118 (dry sparkling wine yeast) in the bottling bucket for a moderate gravity saison that I had cold crashed. Just waited for the priming sugar solution to drop to ~90 F, added a tiny amount of the dry yeast, stirred for a while and dumped the whole thing in with the beer in the bottling bucket. It worked out great. I had almost full carbonation (~2.8 volumes based on sugar added) in 10 days with the bottles sitting at 70-73 F.