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If you can, I would make 2 gallons of blueberry wine, because once the wine has time to settle out, you are going to lose some wine due to sediment and by making 2 gallons you will have extra wine to top up your 1 gallon jug.

Potassium Sorbate will not stop an active fermentation, it only prevents a wine from re-fermentation. You add Potassium Sorbate to finished wines before bottling to reduce the possibility of re-fermentation. How To Stop A Fermentation

If the wine is really as bad as you say... drain cleaner! I made 5 gallons of watermelon wine that turned out horrible, tasted like an old rind even after it was aged for a year, so I politely made my way to the sink and down it went.

As long as the bucket is made of food grade plastic and you can install a bung and airlock on the lid to keep air out. I don't really care to use plastic as a secondary, but that's just me.

What was stored in the bucket when you got it from the bakery?

When you was putting together the ingredients, did you put any yeast nutrient in with the must?