One of the very best things to do, is to read the Morewine manual of red winemaking. It will answer many of your questions. And it's free, excellent and surprisingly complete:
https://morewinemaking.com/web_files/intranet.morebeer.com/files/wredw.pdf
Regarding MLF, it's basically mandatory for red wine. I'm a co-innoculator and add the MLF bacteria on the second day of fermentation when it's building to the peak and thus warm. There is some controversy here so read up. I like CH16. I experimented last year and the co-innoculated Cab finished faster than the MLF added at the first racking. Your call though. There is no one always correct answer except you should do an MLF with your red wine.
Yeast is your choice. I used 212 and Pasture Rouge last year and had good results with both. Thought the Pasture Rouge did especially well in my Cab for a common and inexpensive wine yeast. I'm using D21 this year in 3 red 25 gallon ferments, mainly because I wanted to try it and got 80 grams at Morewine. A local and well respected winery told me they use Red Star Premier Cuvee in everything red and white because it was so problem free. I took from that that the yeast doesn't matter that much in the final product.
Me personally, I like the GoFerm routine and then 2 timed feedings of Fermaid K. You will undoubtedly find a method that works for you. Just keep your processes clean, and I'll bet you'll be surprised with even your first vintage. Just realize you will buy a lot of equipment your first year. I think I went from 1 to 12 carboys in 1 year! I now have a few more and am looking at Flextanks.
If you're only doing 20-30 gallons total, I'd do only 2 varieties and keep it simple. Maybe 200 pounds of 2 different grapes and you'll be good. A Brute 32 gallon trash can "fermenter" for your red, and something a bit more airtight for your white.
Good luck, and start collecting bottles!
But read the Morewine manual for sure. A great starting resource.
More rambling thoughts-
You're going to need a bigger car. I use our old family minivan for hauling wine, grapes and must around. A pick up would be better. But it will haul 4 Brutes full of crushed wine grapes from the vineyard to the garage.
And your list left out all kinds of things, like racking canes, tubing, cleaner like PBW, and a sterilizer like Star San. Chemical resistant spray bottles for Metabisulfite solution and Star San, You need different sizes of carboys from 3 to 6.5 gallons plus a few gallons and even 1/2 gallons like a growler bottle. Get a Punchdown Tool like an commercial long handle potato masher. Carboy funnel and brush I could go on and on. You need a lot of stuff. The +5/-5 Hydrometer is a good tip. Hopefully you can borrow a press, but that's another reason to do larger amounts of fewer varieties. And in fact your fist year I'd do only reds. Get your crush process down, your clean/sterilize process down, your sulfite additions down, your racking down and then in year 2 or 3 do a white wine. Reds are more forgiving, can ferment in a trash can, and are easier. to have turn out well on your first go. Have more flavor too.