Cideries
Carbonation for cideries
Choose the sparkle without asking yeast to finish the job in every package. Tank-based forced carbonation lets you set carbonation independently of a secondary fermentation.
The process decision
Cider makers choose between natural conditioning and forced carbonation. Bottle conditioning depends on active yeast, even priming and complete fermentation, and too much fermentable sugar can cause gushing and dangerous package pressure.
FizzWizz is relevant when the cidery chooses tank-based forced carbonation before pressure filling. It suits filtered, stabilized, backsweetened or production-scheduled cider especially well.
Where it goes wrong
- Inactive yeast leaves bottle-conditioned cider flat.
- Uneven priming gives uneven carbonation across a run.
- Incomplete fermentation or excess sugar causes gushing and dangerous pressure in the package.
- Leaking closures let carbonation escape.
- Forced carbonation done by hand varies with temperature and timing.
A FizzWizz workflow
- Finish, stabilize and chill the cider in a pressure-rated tank.
- Enter the batch and target carbonation, and let FizzWizz carbonate to the endpoint.
- Confirm carbonation with a calibrated meter.
- Package with head pressure held in packaging mode.
Compatibility checklist
- A pressure-rated tank with suitable relief protection.
- A carbonation stone sized for the vessel.
- A CIP arm and a thermowell, or ports for them.
- Beverage-grade CO2, leak-checked from cylinder to tank.
- A plan for stabilization that does not rely on the carbonation step.
FizzWizz does not stabilize cider, prevent refermentation, pasteurize, filter or make packaging safe. If fermentable sugar and live yeast are present, the package can keep building pressure after it leaves the tank.
Check your setup
Tell us about your tank, stone, ports and packaging and we will recommend a configuration for review.