Carbonation adds bubbles. The bubbles in water dissipate very quickly, whereas bubbles in other drinks with sugars or other compounds tend to have a bit more stability in the bubbles (think about how long the foam takes to settle from a beer being poured).
So when you force carbonate in a bottle, the bubbles tend to rise to the top, and when the pressure is released, will spray out it every direction, causing a huge mess.
It can be managed by being very slow and methodical at adding pressure, and, more importantly, by being slow and methodical and slowly releasing the pressure. But you have to be ready for it to make a mess.
Carbonation adds bubbles. The bubbles in water dissipate very quickly, whereas bubbles in other drinks with sugars or other compounds tend to have a bit more stability in the bubbles (think about how long the foam takes to settle from a beer being poured).
So when you force carbonate in a bottle, the bubbles tend to rise to the top, and when the pressure is released, will spray out it every direction, causing a huge mess.
It can be managed by being very slow and methodical at adding pressure, and, more importantly, by being slow and methodical and slowly releasing the pressure. But you have to be ready for it to make a mess.