Gosh, I had thought juice buckets were the easiest type of 'kit' wine you could make, but maybe that was just my perception. The way I see it, juice buckets that are pre-innoculated and balanced only need defrosting to get started. Ignoring for the moment that an experienced maker might want to adjust the sugar or acid levels or mess with the yeast, once they have defrosted, there is little to do except wait for fermentation to proceed and rack and then bottle. So, the process would be:
1. Bring juice bucket home and allow to defrost (I use the spare bathtub, but whatever) without transferring or doing anything but opening up the top
2. Fermentation begins (all by itself) after 1-2 days after the juice gets to ~75 degrees, maybe add nutrient but not really necessary
3. Rack to a carboy when the S.G. falls to ~1.000 to ~1.020, or lower/drier if you are like me
4. Add oak spirals to the carboy if desired, but that's per your taste and not required
5. Rack again in a couple months or so after sediment has dropped out
6. Either bulk age with a little k-meta in a carboy for a few more months, or bottle it and be done (should be around 4 months if no bulk aging)
I think the buckets are even easier than kits because you don't mess with adding water, bentonite, or yeast. And it's way simpler than fresh grapes. After you get it fermented and aging in the carboy, the process is really no different than a kit or grapes, I suppose.