Primary Fermentation

[Catch 22]

I use the plastic pail method. Just make sure you line it with a food-grade plastic bag (available at your wine-making supply store). It will be much easier this way if you are doing a red wine with the grape skins in the must, as the carboys have a small opening. BTW, depending on the yeast you use, you may not need the yeast starter. I use Montrachet yeast for my red, and it needed no starter. Ask at the store where you bought it to be sure.
Another nice thing about this method is one less carboy to clean afterward!