Ok, I gotcha now!
Usually, "degassing" is done with wines that have trapped co2 in them after fermentation is done. Sometimes the co2 all gradually disapates and bottling can proceed, but sometimes the co2 is "stuck" there and needs to be removed before bottling so that you don't have a carbonated wine. It's more commonly done with kit wines, but I've seen it necessary in other wines occasionally.
That's why I was confused- it's still fermenting, so the co2 should still be in there and forming. After a year or two, if the co2 is still in there, it might need to be degassed!
Let us know how the recipe turns out for you.