First time making port. These are the directions we were given by a winemaker friend. Last Saturday we crushed and Started at 22 1/2 brix. Brought up to 30 brix by adding sugar. Was told to wait a few days until it came down to 13 brix and than stop the fermentation by adding alcoho. It has been a week and we are at 15 brix. Still capping. How long can we expect for it to take to get from 15 to 13 brix?