Hey Bradley, i'll see what I can do to help...
1. Alot of the yield - as far as L/kg goes - depends alot of your method of pressing.
Do you have some sort of press? Or do you plan to go "traditional" with you feet?
I made a Shiraz "el traditional" earlier this year...got less than 0.5L/kg. In that sort of instance, you'd want at least 20kg of grapes.
2. Not entirely sure about yeast strains. Most of the ones I deal with in industry tend attentuate fully, and if you want residual sugar you either have to stop the ferment - usually by crash chilling, racking off yeast and nuking it with a good portion of SO2 - or by back sweetening with juice or sugar solution after fermentation.
3. If you don't have a fridge or heat exchange of some description, i'd recommend filling a number of ice cream containers, or something similar, with water and freezing them. Throw them in with your ferment and replace when needed.
Just remember, a "cool" ferment as far as wine is concerned is generally between 15-20C, and will lengthen your ferment time but reduce the extraction of colour, flavour, tannins, polyphenols, etc, from the skins...assuming you're making a red.
4. You're making a red right?
Lots of schools of thought here...what you want from the skins is, like I mentioned above, extraction of colours and flavours. The longer they stay there, the more extraction you will get.
However you do run the risk of rogue infections after fermentation, so be mindful of that.
Also, you will need to turn over or plunge the cap of skins that forms during fermentation a couple of times a day to keep it moist and extract the goodies from the skins.
One last note, and yes, winemaking ain't as simple as most might think, is the presence of malic acid in the wine. Once again, nuking it with enough SO2 will probably eliminate most bacteria, but the presence of this acid (naturally) in the grape juice can lead to spontaneous malolactic fermentations in bottle.
To prevent this, the majority of red wine makers will purposely put the wine through a malolactic fermentation after primary ferment, where an innoculated bacteria will go through and ferment all malic acid into lactic acid.
This will soften the wine a bit, and also eliminate the chances of rogue malos happening in bottle.
Few things to think about...