I just racked my recent batch of wine into a carboy. I have gotten into the habit of doing primary fermentation in a plastic food grade 5 gallon pail and then moving it into a carboy for secondary. Is there any problems that anyone can think of that that might cause?

Nothing wrong I can see. I use a 10 gallon food grade trash can for my primary. I stir twice a day and place a piece of muslin over the top to keep contaminents from falling into the must.

I do not rack into the first carboy. I transfer. I stir as I transfer. Although I want to get rid of my fruit bag if I use one, I want to keep all of my yeast particles. I transfer from 1.030 to 1.020 SG and usually use a 6 gallon carboy. I then rack off of the gross lees in about 2 to 3 weeks and go to a 5 gallon carboy. I save any extra over 5 gallon in a wine bottle or bottles, cork, mark and place them in the fridge for adding later as my volumn drops with further rackings.

I cant see any problems with this either, I always do it this way when using fresh fruit but unlike wyo, I dont bag the fruit, I leave it loose and then after 1 week I pour it through a sieve into the demijohn and then press the fruit to try to get every last drop of flavour out.

looks like you got it down pretty good, now just waiting. i just started a 10 gal batch of pomegranate wine yesterday, checked it this morning and it's working like crazy. i will transfer it to a 6.5 gal carboy in about three or four days and then rack to secondary carboy in a couple of weeks. this one usually takes all winter to finish and clear so hopefully go into the bottles next may.
gary