"Mike" > asked:

> How many pounds will it take to make 6 galons?

Upwards of around 70 lbs, depending on yield.

> Do I use all juice or do I add water?

No water.

> What should the acid levels be before fermentation?

pH 3.2-3.6, TA 7-10 g/l (as tartaric).

> How long should I leave the skins in the fermentor?

Until dryness is reached (or at least until Brix < 5).

> Anything else I need to know?

Check out:

http://members.tripod.com/~BRotter/Pinot.htm

for plenty more info.
For a start, you might consider destemming, cold soaking, and saignée options.

HTH,
Ben