Made some Plum Port last season, and am getting ready to bottle.

A book I have, Amerind and Singleton "Wine an introduction for
Americans" says the usual balance of alcohol to sugar is 20 x 7.
That is 20% abv and ~ 7deg Brix by hydrometer reading. It alos goes
on to say the range of sweetness is 6 to 8 degrees with port wines
usually on the low side of that.

Does that make sense to port wine makers out there?

Also I can fine little about acids. Since port is made it hot
regions, is sweet with high alcoho,l is acid much of an issue? Just
enough so it's not flabby?

Since this is my first port I'm inclined to 'paint by numbers' as I
read in the archives that the perception of sweetness will change with
age, and I have no experience with that yet.

Any pointers, tips, discussion is appreciated.