It didn't necessarily say the fruit "needed" to sink to the bottom, it was more suggestive I suppose. I remember thinking it looked done, but then put it off thinking "meh, it said I could wait for the fruit to sink." I think it would have turned out better if I just bottled it when I first thought I should. Leasons learned from laziness I suppose.
I'm curious on your experience with this recipe. How would you describe the end result? Do you rack into a secondary fermenter for a short period before bottling? I may give it another try after attempting something different.