FizzWizz is often described as a brewery tool, but it manages forced carbonation in the tank for any carbonated beverage, cider included. You set the carbonation level your product needs; FizzWizz calculates and holds it.
Cider’s main difference: it often arrives warm
In our kombucha plot video, we group cider with kombucha and pop: the main difference from beer is that the product often reaches the bright tank warm. On the kombucha run, product arrived at over 12°C, far too warm to carbonate. You want it as close to 0°C as possible for CO2 to dissolve (Carbonating Kombucha, Pop, and Cider).
FizzWizz handles that with its start temperature setting, 3.5°C by default. It won’t start carbonating until the product reaches it, so you can transfer warm, let the glycol do its work, and have carbonation start on its own.
Two things to watch as a warm tank chills:
- Vacuum. Cooling gas loses pressure. Leaving a small pressure floor in the tank (the kombucha client used about 1.5 PSI) keeps it from going negative. Make sure your vacuum relief valve is correctly sized and working (Paul Mueller).
- The mixing bounce. When CO2 first flows, it stirs the tank and can draw warmer product past the sensor. FizzWizz pauses and restarts as the tank evens out. It’s normal.
Choosing a target
Cider styles range widely, and published reference ranges don’t cover cider specifically, so set the target to suit your product. For context, the same source that lists typical lager at 2.4 to 2.6 volumes puts champagne at 4.6 to 6, and notes that in the US a wine needs more than 2 volumes to be classed as sparkling (University of Florida IFAS). Check the labelling and tax rules that apply to carbonated cider where you sell.
Holding it through packaging
Once carbonation is done, Head Pressure Mode holds the headspace steady while you keg, can or bottle, defaulting to 15 PSI and adjustable (Head Transfer Mode).
Carbonating cider? Talk to us about your setup.
Sources
- Carbonating Kombucha, Pop, and Cider.
- University of Florida IFAS, FS379 (targets; sparkling wine threshold, citing TTB).
- Paul Mueller, The Basics of Vacuum Relief in a Brewery.
- FizzWizz FAQ (beverages covered).