Seltzer and infused drinks
Carbonation for seltzer and infused drinks
From still blend to a repeatable finished sparkle. Selectable carbonation, Top-Up capability and steady packaging pressure for drinks that start with little or no CO2 of their own.
The process decision
Seltzers and infused drinks often start with little or no CO2 from fermentation, so the job is fast, repeatable forced carbonation, and keeping it through packaging.
Flavour systems, dissolved solids, alcohol and temperature all change how a drink foams, so a repeatable pressure and temperature routine gives every new formulation a better baseline.
Where it goes wrong
- Carbonation varies from blend to blend.
- Some flavour systems foam more at the filler.
- Forced carbonation done by hand takes longer and varies with temperature.
- Pressure changes during the run affect late packages.
A FizzWizz workflow
- Blend and chill the product in a pressure-rated tank.
- Choose Normal mode for still product, or Top-Up if it already holds some CO2.
- 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.
- Notes on each formulation's foaming behaviour.
Filler and formulation behaviour still need their own validation. FizzWizz gives you a repeatable carbonation step; it does not reformulate a drink or set up a filler.
Check your setup
Tell us about your tank, stone, ports and packaging and we will recommend a configuration for review.