+1 for Rob.
If you're not doing fresh fruit, say a concentrate, or juice based wine, you can go straight to a carboy. I've done all my fruit wines in a bucket that is labeled up to 5 gallons but I think it tops out at like 5.5 or 6. You just need to be rather vigilent about punching down the cap every 6 hours or so.
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
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