Bottling should only be done when you are certain that fermentation is complete. The only way to be certain of that is by taking a hydrometer reading.
It seems like you may have done this as you mention that it was 5% alcohol. Was that the target?
Pouring your wort into the bottling bucket is definitely a bad idea. This will have oxygenated your beer which, over time, will produce off flavours. I would drink this batch up pretty quick as the off flavours from oxygenation worsen over time.
As a rule of thumb, you can't go wrong with the 1-2-3 approach. This means 1 week in the primary fermentor, 2 weeks of conditioning in a secondary (usually a glass carboy), and 3 weeks of bottle conditioning. Having said that though, there is much debate around the issue of secondary conditioning. Many feel that it is not necessary for most styles of beer.
Check out this site for a great intro to homebrewing.