We make a saturated salt solution, "melting" 250 g of salt WITHOUT IODINE in 1 L of water.
Or To make up brine at 20 % strength, take 200 g of salt and make up to 1Kg with distilled water,
We only make cheese for home, so for 1 hour and a 1/2. That for a cheese made with 2 L of milk. We did the same timing, of course, when we made two logs at a time a few days ago. It is still 1.5 hours.
For a big cheese made with say 4 L of milk, he left the cheese in the brine for 2 hours and a 1/2.
You can tell the brine is still saturated because when you take it out of the fridge, you see some salt on the bottom of the bottle. If not he reboils it adding a bit more salt.
After each use the brine is filtered and put back in the bottle.
I hope it helps.