I wouldn't and here's why: your brewing sugar isn't 100% fermentable. the malto-dextrine in there won't ferment, and will actually just add body to the beer but not much sweetness.
at 4 days though, you are not done with primary, especially with a higher ABV beer.
and we can't really gauge a thing without your gravity readings. ALWAYS have those in a post to save yourself some time on the answer
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10