Primary fermentation vessel(s)?

First thanks for having me on your awesome sight. I have read quite a bit and learned a lot already. I have been making wine for about 6 months using a one gallon jug with stopper and three piece airlock, currently I have three such setups plus racking gear, sanitizer, etc, etc,  So far I have had a fair amount of success and continue to learn as I go. I have read multiple times on multiple sites where they suggest the primary fermentation take place in a 5 gallon bucket, I imagine to expose the yeast culture to more oxygen. The issue I have is none mention moving the liquid into a different vessel nor do they talk about or show any design for doing so with a air lock attached(a few mention air locks as well). How much does oxygen do for the yeast culture and fermentation in general? Should I continue with using my current method(Which works fine but I wouldn't mind stepping up my game)? How often should yeast energizer or supplement be added? Should I mix the energizer and nutrient into the yeast as I prepare to pitch it into the must? How important is pasteurizing the must? As far as raw seasonal fruit what fruits lend their properties to the wine more then others and which should I stay away from? Thanks, Frisco B

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