Foamy Apple cider - Keg

[Human123]

Good day friends! I need help , I’ve kegged and force carbonated my cider but when I want to pour the cider it is 90% foam. Can someone help me?

 

[Broken Crow]

We need to know some details about your setup; What type of keg, inner-diameter and length of line, temperature (Is this in a kegerator or keezer?), type of tap you're pouring from. Pictures can help a great deal too.
Fill us in.

 

[Human123]

We need to know some details about your setup; What type of keg, inner-diameter and length of line, temperature (Is this in a kegerator or keezer?), type of tap you're pouring from. Pictures can help a great deal too.
Fill us in.

It is a Corney Keg , the beer and gas line is 3/8 inches and the keg stands in a refrigerator that is running on 3 degree Celsius (37.4 fahrenheit ) and I am pouring from a party tap. Also my beerline is about 1m long. I will attach some photos , hope you can help me!

 

[Broken Crow]

Wow! The line is too short (and too wide a diameter) and it looks like your pressure is cranked up to 47psi...should be around 12psi. Here's a line-length calculator that might help: https://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/
Start by dialing down the pressure, purging some excess CO2 out and giving it time to de-carbonate a bit, and are you able to get a thinner and longer line?

 

[Human123]

Wow! The line is too short (and too wide a diameter) and it looks like your pressure is cranked up to 47psi...should be around 12psi. Here's a line-length calculator that might help: https://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/
Start by dialing down the pressure, purging some excess CO2 out and giving it time to de-carbonate a bit, and are you able to get a thinner and longer line?

I’ve just put he psi to 47 to force carbonate but when I want to pour i turn it down to 10 psi and let the excess gas escape. How long should my beerline be? An how thin? I do appreciate your help. Also any force carbonation tips , im going on my 3 week and still my cider are only mildly carbonated.

 

[Broken Crow]

I see that you're using a picnic tap and as I don't have any experience with those, let's wait for others to weigh in here on that.
As far as force-carbonating goes, usually after kegging you'd chill and set the pressure to about double the serving pressure and wait for about 24-36 hours, (though some types of brew take longer, some take less time...you really have to do a few to get accustomed to it) after which time you drop to your serving pressure and leave it there.
Carbonating cider is no different from carbonating beer...I keep cider on tap in my kegerator at about 12psi after following the aforementioned routine.
The traditional beer line was about 3/16" Inner Diameter (the outer diameter is irrelevant), and usually 8'-12' long. Modern and easy to work with EVABarrier and Duotight lines will have a 4mm (most common) or 3mm ID...the smaller the ID, the shorter you can make your lines. With 4mm EVABarrier line, you should only need 5'-6', with 3mm you can get by with as little as about 3'.
You can read through any of these threads that seem appropriate to your situation:
https://www.homebrewtalk.com/search/6930347/?q=switch+to+EVABarrier&o=relevance
There's also threads on picinc-taps you can look through;
https://www.homebrewtalk.com/search/6930352/?q=picnic+taps&o=relevance
If you've had the pressure cranked that high for more than a day, I strongly recommend cranking it down to serving pressure and vent the excess and while you wait at least another day or so for it to 'de-carb' to serving volume, take the time to read through...some folk have some shortcuts you can read about, but I haven't tried them myself:
https://www.homebrewtalk.com/search/6930366/?q=over-carbonated&o=relevance