Primary Fermentation

[uninailer]

I am getting ready for my first batch of homemade wine and am abit confused on conflicting information from books that I have read. Some believe primary fermentation in glass carbouys. Once the must is prepared and placed in the carbouy, the yeast starter is added and then airlocked. Some books believe primary fermentation should be done in a plastic pail. Adding yeast starter to the must and covering with a piece of plastic and punching down the must twice a day until the yeasts rapid growth starts to taper off, then transfer to a carbouy and airlock. Whic way would be the best to go? Would appreciate any advice.