Hi Honeyblunt, You say that you intend to rack the wine that you produce a few times and then bottle, but to rack you need a container to rack into and after a few weeks in the primary bucket the container that you need to rack into will need to be more or less full (virtually no space between the surface of the wine and the airlock). And it will need to be more or less "hermetically" sealed so that no air can get in. Most people here use plastic or glass carboys designed to contain the wine after the active fermentation has slowed down and virtually no more CO2 is being produced by the yeast ( that CO2 acts as a kind of blanket between the wine and the outside air inhibiting oxidation of the wine).
What I am saying you may already know very well , so I apologize if I am trying to teach my grandmother how to suck eggs (as the saying goes), but if your bucket is going to be large enough to allow the must (unfermented juice) to ferment with all the froth and bluster that is likely to result from the action of the yeast on the fermentable sugars, then it is likely too large to act as your secondary fermenter (the one you rack into), and if it is small enough to act as your secondary (and can effectively seal out the air) then it is likely too small to act as your primary fermenter - that is the fermenter into which you add (or "pitch") the yeast. Your pics don't seem to include a second container...
