Originally Posted by fatbloke
It doesn't really affect longevity. It's more to do with storage and taste. When the CO2 is in solution its in the form of carbonic acid and can be tasted by many. I understand that its easily removed because of the weak chemical connection, hence some are happy with the older more precarious shaking/rolling. Whizz sticks are an upgrade but momentum of the liquid can cause potential oxidation if carried out wrongly.
A vacuvin should do the job by just de-gassing before sealing the bottle. It's only problem is size and lack of capacity for more than a bottle or two.
The brake bleeding kit works well as the level of vacuum is very controllable. And cheap (what ? £30 or so......)
Another "cheap" tip is to make sure the mead is warm when you go to bottle. When I bottle, I found that in the winter my meads and wines just are more gassy than in the summer, due to the cold temperature "holding" onto co2. Simply by waiting through a warm period, the mead will often off-gas due to the increase in temperature, and the increased time in the fermenter will allow more gas to disipate. Sometimes racking in a warm environment will sufficiently degas the mead or wine, depending on how gassy it is to begin with.
I bottled some wine this winter, and even with degassing by splash racking a bit, it's still a tiny bit gassy. I blame the cold temperatures.