Times below are approximate - it depends on the exact juices, yeast, and temperature.
Time 0: the yeast mostly sinks
Around 1 hour: Yeast starts to rise
About 2 hours in: Yeast starts to reach top
Something like 4 to 6 hours: Yeast starts to form a crust
Maybe 9 hours? I forget: Yeast distributed throughout
About half a day, maybe a bit more: A good foamy krausen
Much later: Foam collapses (not always)
Sometime in Day 2: Liquid now opaque - full of yeast
And after that: Softer foamy top
Around the end of day 3 most of the foam will disappear, but don't be tempted to think it's OK to top up- leave that to day 5, or the very end of day 4, or it'll climb out of the lock.