The only concerns I can foresee about sloshing around is disturbing the carbon dioxide layer and kicking up sediment.
The instructions for the FWKs are excellent. But, I don't recall if the instructions include this suggestion:
If you're going to snap the lid and add an airlock when your SG reaches 1.010 (without regard for how much the grape skins are still rising above the wine), I suggest gently "sloshing" (agitating) the wine twice a day to keep the skins wet. Dry skins are an invitation for bad outcome.