Racking it will help. I never really get around to degassing my wines, ciders, and meads, but I think most people just give it a good stir (for ~5 min) every day (I think maybe in primary... someone will have to double check on this for me). Long story short, if you just let it bulk age for a while, it'll degas itself. Even racking helps take most of the CO2 out of suspension. And if it is still in primary, it could just be still fermenting. Yeast + sugar = CO2 + alcohol.
5 gal EdWort's Apfelwein
4 gal Strawberry Vanilla Melomel
1 gal Cyser
Vanilla Cider Wine, Spiced Cider Wine, Cider Wine, Summer Berry Cider, Caramel Double Apple Cider, Caramel Double Apple Cider (oaked), Skeeter Pee, Brandon O's Graff, MAOM, EdWort's Apfelwein