Fermentation: Day 2
Fermentation is roaring along. I've chilled the juice down to about 12 - 14 degrees Celsius in order to slow fermentation and preserve as much of the fruitiness as possible. To chill the juice, I've placed the 23L carboy in a beer-keg bucket, and filled the bucket with cold water. I keep the water cold by rotating frozen cooler-packs in the water a few times a day.
PM update: I've noticed a significant H2S smell coming from the airlock, this will need to be dealt with tomorrow.