Wine Making This Fall! Advice?

[Kitchen]

So over the last year I experimented with a few wine kits and will be making wine from fresh grapes this fall.  I am stoked!  

Will be getting 3 lugs of Cab Sav and 1 lug of Merlot this Friday for a blend, and 4 lugs of Pinot Noir in three weeks.  Any advice?  

With the Cab/Merlot, I was planning on using RC-212 at 85F (29.5C) for two weeks with 5% to 10% whole cluster.  Then separating the runoff plus enough pressed to produce 6 gallons, aging that separate from the pressed.  I was planning on using Medium American and Heavy Hungarian for the runoff and pressed, respectively.  

For the Pinot Noir, 30% whole cluster with Vintner's VR21 at 76F (24.5C), and run until it is dried out.  Same runoff and pressing procedure as above with Light French on the runoff and Heavy French on the pressed?  I was debating if I should split the amount of light French with some Medium French on the runoff though?  I also am concerned 76F will produce too light of a wine; I am going for medium body.