Keep fruit moist during fermentation?

[Sol_Om_On]

I'm making a cyser with raisins and chopped dates, and a big bunch of them are floating on top. The yeast has nearly fermented all sugar in about a week which is fast for my standard. I'm thinking of keeping the cyser in primary for 1-2 weeks more. Should I swirl a bit every day to keep the fruit moist or can I just let it be until racking in 1-2 weeks time? Thanks!

 

[CKuhns]

After primary is complete or nearly - I tend to swirl if the fruit is floating every few days. Probably being too paranoid and overkill but that is what i do.

 

[Jericurl]

Until my SG hits @1.02, I hit it with my drill mixer at least twice a day.