Adding Lactose To Ginger Beer After Fermentation

[beernography]

I made a ginger beer out of a mishmash of recipes I read and a brigalow ginger beer kit can, the extra ingredients being:

Juice of 2 lemons
2 large clusters of ginger, peeled and chopped
2 pinches of cinnamon and 1 of nutmeg

All added to the can, simmered for about 1.5 hours in approx 3l of water then diluted in the fermenter.

That night I split half off for non alcoholic and primed the remainder with the proportionate amount of brewing sugar. The bottled ginger beer and the wort both taste good, but the body of the beer is thin and watery. It has a dry flavour that while is nice, we prefer the sweet Bundaberg style ginger beer.

I had intended to add lactose before the brew but couldn't find it until this morning, if I mix it in the wort with the priming sugar, will it sweeten the beer up, or should I just add it to the next brew?

Thanks

 

[tangent]

IMO lactose does SFA and is a complete waste of time and money.