I have a 5 gallon batch of elderberry/grape wine that I started yesterday. Today, just 24 hours later, it is fermenting so vigorously that it blew all of the water out of the airlock. This seems like it's not a bad thing but I am a little worried; I never saw anything ferment at this rate. The juice measured 1.091 before I added the yeast and there is nothing else in it but the fruit, water and yeast.
Should I celebrate or worry?