30% Salt in feta brine?

[smilingcalico]

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.

[Cheese Head]

smiling, great volumes and aging! I think one could do the math (sorry I haven't) to get a ballpark estimate for your volumes/weights with smaller batch and then adjust based on experience.

That said, just FYI, I bought some Feta with whey from large containers and measured the stabilized brine at 8.5% salt, significantly less than your final 15% which will result in a very salty tasting Feta to your customers.