Ok, assuming that one wants to maintain their brine at 15%, once the feta goes into the brine and pulls salt out of the brine until it reaches equilibrium, should one start out with a salinity of 30% or so? This is for roughly 40 pounds of cheese in 2-3 gallons of brine. Additionally this will be stored a minimum of 60 days and as I have 200 pounds of it, some will be about 4 months before it's sold.