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.
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