This Wine Never Ends!

Yesterday, October 7, added 3 large bottles of E & J Brandy - VS.

Today, October 8, measured Brix and SG.  Brix=2.5  SG= 8.

Bottled port into the 3 empty Brandy Bottles.  I anticipate this will be the "party bottle" to bring to upcoming events.

So...all that remains is bottling the rest in proper wine bottles.  This must wait til I have someone to help me with the corking which is pretty strength-related!  Also my hand is jacked up at the moment from a cat bite! OUCH!

To cap this all off - here's the total rundown of activity to date - straight from my little "wine journal" I've been keeping.

6/29/14
Began Plum Port.  20 lbs plums, 10.5 pounds sugar, 5 gal water, campden tablets.
6/30/14
Added yeast and nutrient
7/2/14
Brix 27
SG 1.115
7/10/14
Put wine into secondary fermenter.  Tastes NASTY.
7/20/14
Brix 10
SG 1.04
Added 2c sugar, 2c water
8/2/14
Brix 21
SG 1.0875
Decaneted, Removed sediment, returned to secondary
9/7/14
Brix 6
SG 1.0237
Decanted, removed sediment, returned to secondary
Added 1c sugar, 1c water
10/5/14
Brix 30
SG 1.1292
Decanted, removed sediment (little sediment), returned to secondary
Bottled 1 bottle
Bottled dregs
Tastes pretty good - but very little alcohol I think.
10/7/14
Added 3 bottles E&J Brandy-VS.
10/8/14
Brix 2.5
SG 1.1

Seriously - looking over these numbers I don't get the Brix/SG stuff at all.  I'm recording it in the hopes of understanding it later.