Good day! I started a raspberry wheat ale on the 5th with wheat malt extract and extra light crystal grains. After the boil, I poured the sweet wort over raspberries and let it ferment. I racked it yesterday into a secondary carboy. The fermentation went great but the taste is quite tart and the raspberries seem to have overpowered the wheat. I'm a little worried about the final product, and am wondering if anyone has ever added a few ounces of Lactose after the primary fermentation to attempt to sweeten the taste a little. Are there any other options (like maybe adding some DME) or should I just brew another 5 gallons to wheat ale sans raspberries and mix it all together?
Any suggestions would be appriciated!