Mum's Ginger Beer ?

Ok so my MGB has been force carbing for about a day and a half under 15psi. I just sampled it and its nowhere near carbed enough yet but i was not expecting it to be really. I had a sample for quality control purposes and it was very dry. Now i used a wine yeast so was kinda expecting that but not as severe as it is.

I have 2x500gr bags of lactose in the cupboard and i am wondering if i can add about 250gr of this to the keg in some way to sweeten it up ? Also i was thinking of attaching the gas line to the beer out post to get better carbing ?

I left some of this in a half pint glass overnight and i swear i had at least a 1/4 inch sediment in the bottom in the morning.

under 15psi it could take a week or more, unless your did the 2-3 minute roll under 30psi first. You can put the gas on the beer post if the connections are the same and you could back sweeten with lactose!

Well they are both ball lock so i did put the gas onto the beer post and boy you should have heard her bubble No i did not do the 2-3 min roll i forgot. What i actually did was i killed off the yeast with pot sorbate 3tsp and back sweetened with 300gr table sugar. After that i put the gas onto the beer outlet and i have her at 30 psi now.

I reckon leaving it to settle after all that might be a good idea,i did not use lactose as i am testing to see how killing off the yeast and using table sugar will work out.Somebody from the national club here suggested it as he said i am force carbing anyway.

once the yeast is dead it shouldn't matter what you sweeten with