Advice on what to expect in this blending experiment

This is my first experience making wine. I have a mentor, my FIL has been making wine from grapes for over 50 years. I will be starting from juice; a 6G pail of Chardonnay and a 6GL pail of Pinot Noir.

There will be five batches.

Batch 1 is 3G of Chardonnay.

Batch 2 is 3G of Pinot Noir.

The third, fourth and fifth batches will be equal parts Chardonnay/Pinot Noir with a difference in blending or fermentation method.

Batch 3 will be a 3G batch (1.5G of Char + 1.5G of PN) that is blended right away and will go through primary fermentation together in a third pail.

Batch 4 will be a 3G batch (1.5G of Char + 1.5G of PN) that will go through primary fermentation independently. These respective 1.5G lots will be collected from the 4.5G lots going through primary fermentation for Batches 1 and 2.

Secondary fermentation for each batch will occur in a carboy, four carboys.

Batch 5 will be a blend of 1G each from Batches 1 and 2.

This will provide three batches of Char/PN (50/50) with three different paths to completion. I'll also have a batch of each component wine, Char and PN, so that we can assess the direction to take next year.

The first reason for the experiment is to get some wine-making experience in a controlled environment. The second reason is to create some variety so that there is a better chance I produce at least one batch of wine that I actually enjoy. The third reason is to determine which blending process comes out with the best outcome for our family.

Thanks for staying with me so far, now is the part where I'm seeking the input of reddit.

My biggest concern at this point is that Batch 1 and Batch 2 may not end their primary fermentation at the same time and I'll have to deal with the delay before I can blend them to create Batch 4. How do I deal with the delay?

What risks am I taking with this approach? How can I manage those risks?

Will batches 3, 4 and 5 red or a rose? Will they each be the same shade/colour?

What do you anticipate the differences in taste will be between 3, 4 and 5 given the different fermentation/blend paths they take?