Staten Island Red, Day 2

I crushed the grapes about 30 hours ago and added the yeast mixture about 24 hours ago, so we are into the second day by all measures. I just stirred the must. There was a cake about two inches thick and some big froth as I poked the board through the cake to stir. The froth is loud, and if you stick your head in the barrell--and who wouldn't?--there's a pleasant miasm of alcohol rising, though everything still smells and tastes pretty sweet. I'll stir it again in the morning.