No, they are both doing fine, and are normal. As you get more experience you will find that many variables come in to play. Yeast being #1--they all do not ferment the same. Some are fast and furious, some are furious, some are slow going-calm-quiet. Then your fruit choices, nutrients, acidity, pH, must temperature--all of it has an impact.
Just be sure to punch down your fruit cap twice a day as you stir. If you have a plate that fits inside the glass jar (I use those jars too) and can cover the fruit and submerge it somewhat you can opt to do that too, but not a necessity.
I love recipes from generations past, so if you are able to share your recipes please post them. Thanks in advance.