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It's also done so the same pulp doesn't stagnate afloat too long allowing mold growth. That's especially true for peach pulp. I would stir the cap back in gently if it's to dense and doesn't rotate back in by itself. Or at least pick up moldy bits if they show up.

Apple wine bouquet is subtle, baker yeast would mask most of it unless you bulk age, a long time. I only use baker yeast in sugar washes, but I know people that still use it in grape wines. Not too long ago that was the only yeast available. The strains available today are better adapted, unless...

EC-1118 is known as a low foamer, but it's a vigorous yeast, the fastest wine yeast in my experience, hence your impression. However, as far as speed goes, nothing beats baker yeast, especially with molasses, it's just crazy.

Tiny yeasts colonies sit on the bottom. Yeasts colonies produce CO2. Some CO2 form bubbles. Some bubbles stay attached to yeasts colonies increasing their buoyancy. Yeast colonies rise up into pulp bits increasing bits buoyancy. Bits rise up, but decelerate sharply reaching the surface...