i have never tried this method while carbonating with yeast baking soda/powder etc.. only by forcing co2 from a tank into a PET bottle. So i cant say if it would in the method you are using to carbonate. but i think the idea is the same.. if the bottle is a bit soft before you open it, that means there is more pressure outside the bottle than inside the bottle.. Other than some chemical reaction, this should hold down the suds.. For me it works anyway. Grape juice carbonated and milk carbonated seem to be the worst for fizzing all over, no matter how long you wait before opening the bottle. but if the bottle is a bit soft before you open it, there should be no suds (or so little that a quick release with the cap, then tighten, then open it back up again is enough).. Its odd but with milk especially, you would think this is under carbonated, but it actually tastes carbonated just as much if not more than other recipes. Maybe some things just carbonate easier than others..? But i usually carbonate 3 times, shaking the bottle in between each time until it gets soft, then re-carbonate again... but the last time, put in a little less co2 and shake a bit more till the bottle is a little soft, then you should be able to open it right away without waiting..