FWIW, when using a "plastic bucket", I think it goes without saying that we are all referring to a "clean, food-grade plastic primary fermenter that has not been used to store paint or kitty litter". It should have a rubber gasket seal around the top and a pre-cut hole with a rubber O-ring seal where an airlock can be inserted.
Some "traditionalists" will use a bucket, or some tires that have been cut apart with a sawzall and cover it with an old blanket. I am not a traditionalist. $25.00 for a primary fermenter that is built for winemaking that is new and clean will serve for many years. Get one, or at least borrow one from a friend (if you are just starting out).
When you need to ferment "real fruit" (and not just juice), you need a primary fermenter for the reason stated above in another post -- it is hard to get a nylon bag (or cut off stocking) filled with fruit through a carboy spout. After a couple of weeks, you can take the wine off the fruit and siphon it into the carboy for clearing/aging/etc.
I am still a newbie -- don't be afraid to ask for help. It's better to ask and get drinkable wine than to be disappointed after several months of patient waiting.
 "Real Fruit": Fruit that is in-season, ripe, local, and which actually smells of fruit. Not to be confused with peaches from Chile which I find in my local grocery in February. These are easily confused with orange cannonballs, and they make wine just as flavorful as that might imply.