2ndGenBrewer

Recipes 

Hello fellow wine makers!

I've made maybe 4 batches of fruit wine and over a dozen meads and I now decided to get some pinot grigio grapes and make a traditional grape wine.
I'll be getting 35 lbs through my LHBS and am planing to use 2/3 for the wine and a 1/3 for a pyment. So far I haven't been able to find a very good recipe for a pinot grigio and was wondering if I could partake on all of your wisdom for a good recipe and some specifics. This is my first foray into grape wine.

How many lbs of grapes are need for a 5 gallon batch? I'd prefer not to add any additional sugars.

I've heard of skin on fermentation for reds. Would I do it with a white?

What type of yeast is used for a traditional Pinot Grigio?

Would it be nessisary to use yeast nutrient/energizer like I would for mead or do the skins cover that?

If I do need to ferment with the skins on for how long? 3-5 days like with raspberries? Or more like 1 1/2 - 2 weeks like with a metheglyn?

I'd appreciate any help all of you could provide.
Thanks in advance!