Brine - For Feta

[Brentsbox]

In the document Introduction to Cheesemaking found on this board there is a recipe for Feta that calls for a brine to finish the cheese.  Its calls for 1.5 cups to 1 quart of water for the brine solution.   Is this a misprint?   Any recommendations?   

It has already been in a fully saturated solution for 1 week and I think its going to be to salty when done.

[TroyG]

My memory is really bad, but I think I do 14oz salt to 1 gallon water. I normally brine for 4 days then package for market.