Background: I have this wine made with second-run pumace (a gift from a fellow BHTer!), a bit of an ongoing experiment/learning experience, as I do not know much about winemaking..
It is now 6 months since start, got racked twice so far with Kmeta addition.
This morning I read a bit about degassing and tried the Vaccu-Vin vaccum method with great success, at least visually... strong gas bubbling out to no end...!!
The question, how much degassing is too much?