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!