Peach Wine

[Dee1961]

I am making a 5 gallon batch of Peach Wine. The instructions said to add water, sugar and chemicals and peaches in a fermentation bag, put campden tablets in and let it sit with a towel over it for 24 hrs. Then it says to sprinkle yeast over the surface and cover with a towel for 5 - 7 days, then rack and airlock. My question is, it's time for me to pitch the yeast and my fruit bag is still floating. Do I just sprinkle around it? Or do I make a slurry and put that in? Thanks in advance

 

[rickswine]

I'd make a slurry and push the bag down twice a day.