How can I prevent foaming when the bottle depressurizes?

• EW

  Evan Wallace Staff member

  11/24/24, 6:42 PM

  Some users have a problem with excessive foaming during the part of the filling cycle when the bottle is depressurizing and coming back to atmospheric pressure. How can I prevent this?

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• EW

  Evan Wallace Staff member

  11/24/24, 6:42 PM

  Excessive foaming during the depressurization phase is probably the most troublesome aspect of bottling carbonated beverages. The key to managing this is in the speed of filling. The faster the filling, the more turbulence will be generated, and hence more nucleation sites on which bubbles can form, causing foaming. If you are getting excessive foaming, slow down the fill rate. Generally speaking, the problem is greatest at the start of the bottling session, so that's where you need to be the most careful. Start slowly, and gradually increase the fill rate as you are able. 
  
  Some recipes simply foam more than others. Generally speaking, the more sugars and proteins, the more foaming; the greater the viscosity, the greater the foaming. Particulate matter like fruit pulp creates nucleation sites that can promote foaming. Some bitters contain gum arabic, which tends to promote persistent bubbles which leads to foaming.

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