"It depends" is the only answer I can give.
I rarely degas cider, very rarely wine (unless a wine kit), and mead only early in primary.
I do stir my wines in primary, but not really with the intent to degas.
I had one wine that just would NOT give up gas, though, and I degassed it last spring like crazy. I don't know why that wine was some gassy, but it was.
Normally, I leave my wines and meads in the carboy long enough that they degas on their own.