Originally Posted by sethP
I'd like to avoid dumping more sugar into it for no reason and I don't have any yeast on hand. Any ideas? Would I get a little bump in ABV from naturally carbing it? At the moment I'm leaning towards a force carb.
Without sugar, it won't carb up...unless, of course, you force carb. So if you don't want to add sugar, then force carb it. But if you want to avoid diving into the beer too quickly, do the force carb by the long & slow method by just putting it on serving pressure...that way it'll take a few weeks before you can drink it.