Best SG to feed sugar to yeast at?

[rstar26]

What is everyones recommendations on SG to feed yeast at? I started my must at 1.110 and was planning on going to 1.030 for 10% abv then feeding it to 1.080 and letting it go to 1.020 for another 8 ish % (if it can tolerate it). Does this sound reasonable or should i got in smaller steps? Using ec-1118 so should ok to about 17 or 18% abv

 

[Tom]

What are you making?

 

[rstar26]

A Saskatoon Berry (aka juneberry/service berry) port, sorry i forgot to mention that

 

[Wade E]

That sg sounds ok but I wouldnt bump it that high and instead bring it back up to around 1.045 and then if it makes it down to around 1.020 again without problems bump it again but if it starts stalling out do not bump it r you my get stuck with a super sweet wine. Being that this is a port you could always fortify it at that point to get that extra abv out of it.

 

[Tom]

A Saskatoon Berry (aka juneberry/service berry) port, sorry i forgot to mention that

If making a Port try the Pearson's Square.

http://prechel.net/formula/pearson.htm

Use this for fortifying your wine.