Peach ferment question

[Blackdirt Cowboy]

I’m making my first attempt at a peach brandy by fermenting 200 pounds of peaches with no added sugar. It’s been fermenting for 5 days and it’s fermented dry and the final gravity has not changed in two days. However, I’m still getting a cap forming on it. I’m assuming this cap is being formed by CO2 still escaping them mash. I’ve never fermented fruit, only grains, and the cap on my all grain mashes always falls. Will this cap on the peach ferment fall or will the continue to float on the surface? Should I scoop them off the top and squeeze the alcohol out of them or just wait a while longer for the cap to fall and settle on the bottom?