During the initial stages of fermentation, when it is strongest and the yeasties are battling their hardest and producing tons of co2, it is perfectly fine to use a bucket. However, his sentiments are commonly passed around as advice on here. After primary you should always keep your ciders topped off as much as you can. This limits the likelihood of having oxygenation issues later on.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port