Closed primary/no-stir with apple?

[MilesDavis]

In researching for a cyser recipe and method, I noticed that the great majority of apple wine/cider/cyser makers start in a closed primary with an airlock.
Is it to deliberately slow the fermentation for an easier to clear end product or to bring out more of the apple flavor?

 

[Wade E]

I do it because I make any lighter wines at a cooler temp so keeping it vlosed and fermenting for longer petiods oc time is needed open exposure is riskier for light wines and extended time makes it much worse. Lonv cool ferments will help bring out the fruity esters of the wine tbat a warm ferment will usually burn off.

 

[MilesDavis]

Sounds reasonable. I pitched the yeast yesterday and started it in an open primary. I suppose I'll just transfer to glass with airlocks this afternoon.
Thanks.