I am getting ready to start my first batch of wine, directions say to rack when specific gravity is 1.040. Then rack again at 1.010 to 1.000 adding campden tablets. I only have one 5 gal carboy Do I need a second carboy or can I put it into my pirmary fermenter long enough to clean the carboy and get it ready the second time?

I'm not a wine expert by any stretch, but I have read a lot, and spent a lot of time on the forums...

I have heard many times about people doing just what you say. Transfer to you your primary bucket, clean the carboy (and sanitize), and transfer back.

Wyowino, am I off here?

Welcome to the forum.

Are you starting your wine in the 5 gallon carboy? Some people do that. Not my preference but it works.
Are you doing a kit or just using a recipe?

I mix everything up in a open food grade bucket or trash can that will hold more than 5 gallons. My food grade trash can is approx 8 gallons. The reason for the larger container is so it won't overflow as it ferments. I start everything out at about 1.092 SG. (approx). Add sugar until it reaches that SG. After I stir in everything that is required I add 1 crushed campden per gallon, stir it in, cover with a dish towel and let it sit for approx 24 hours. The campden gets rid of the bad stuff but will disipate within 24 to 30 hours. After 24 hours I add my yeast. Either make a starter or sprinkle on top of the must. 24 hours later I stir in the yeast and it should be fermentating. When the SG reaches about 1.030 or lower you can rack to a 5 gallon carboy and install an airlock. Old methods were to rack at 1.030 but newer methods you can wait down to about 1.010 SG. I try to rack somewhere within that range. Rack too soon and you can over flow the air lock in the carboy, wait too long and the wine will be unprotected in an open bucket.

Some of the wine kits start you out in a container with an airlock. It works. However, I find it cumbersome because when you start out the wine you need to stir in sugar, and chemicals, then stir in the yeast. When it starts to ferment I gently stir the must once or twice a day for 3 to 5 seconds so the yeast can get some oxygen. It is difficult to mix everything and stir in a 5 gallon carboy. The rapid fermentation of the yeast will prevent spoilage down to about 1.010 SG. I leave my 24 inch plastic spoon in the bucket, along with my hydrometer. Since I have everything covered with the towel I don't have to clean the tools each time. Only my hands. Hope that answers most of your questions.

Go with your plan.The one thing I would like to add is try not to splash your wine while doing the transfer.Depending on the type of wine, oxidation(even from rough transfers)can be noticed in the final taste.Just remember you want oxygen pre-fermentation and dont want it post-fermentation. Good luck!

You could get by with 1 carboy doing it that way. I would put that second caboy on your list of wants for the future.

You may want to wait just a little longer to rack than the 1.040 you mention. I normally leave the wine in an open primary until the SG is down to 1.020 or lower before I rack to the secondary. Then rack again at about 3 weeks and add campden. Then rack every 2 months.

If you do rack at 1.04 SG the only problem could be overflowing an airlock.