Sweetening a barley wine

[brian231]

I made an English Barley wine with a SG of ~ 1.130. The fermentation initially stuck at ~ 1.08. After waiting many months, I made a starter of WLP099 and restarted the fermentation. This worked and it has been bubbling away for 2 weeks now.

I just tasted it, and it is too dry. And the fermentation is still going.

Is there a problem with just slowly add more malt extract and just push the barleywine up against the yeast's alcohol tolerance to sweeten it? I've read of people using lactose to back sweeten, but I'm scared that it will mess up the flavor.

 

[sweetcell]

I've read of people using lactose to back sweeten, but I'm scared that it will mess up the flavor.

pretty sure your fear is misplaced. lactose will sweeten the brew without creating any noticeable flavors (other than sweetness). it won't taste like milk, or whatever you were concerned about.