I almost never degas, as I simply never need to. A wine should be able to degas over time through the airlock, especially in warm weather. If the wine is rushed to bottle and it is gassy, then it should be degassed. I have a wine whip degasser thing that goes into my drill that I use to degas kit wines. I've only degassed on other wine beside kits wines in all of the years I've been making wine, so it's not usually something that is needed.
You can check for a gassy wine before bottling by pulling a sample and looking for bubbles. If you have bubbles, then it is not ready (or needs to be degassed). If there are no bubbles, put your hand over the opening of the sample tube and shake it. If you still have no bubbles, it's good to bottle. If you have bubbles, either let it sit longer or degas.
A wine that sits long enough to clear and stop dropping lees and then bulk aging shouldn't need degassing. But I've never bottled a wine under 9-12 months old, except for kits.