degassing

So I have been using a winesaver handpump attached to my air lock and it seems to be working... Lots of bubbles Everytime come floating to the surface.

I have been doing this for 3 days pretty regularly, and always seem to pull out gases.

Is it possible to harm the wine (ie I am pulling out positive gasses) or when will I be done? My arm hurts...

Doubtful. It would take almost a complete vacuum to do that.

So should retry my mix stir?

Or did I do an adequate job for a kit? Not trying to create the world's greatest wine...

I'd probably let it sit, and not strive to degase more until the next racking, where you can give a gentle stir to help some of the gases out.

I used to beat the crap out of my kit wines before I got a vacuum degassing device. Never hurt them...

Quote from my latest wine kit "To determine if your wine is fully degassed, fill your hydrometer test jar halfway with wine and seal it with a bung or the palm of your (clean) hand. Shake the test jar vigorously while maintaining a tight seal. Stop and release the seal. If the jar releases pressure, or a "puff" of gas, you must continue to stir. Double check to make sure your wine is at 72-75 deg, or it will require much longer stirring. If the wine foams in the test jar, but does not release pressure, your degassing has succeeded."

I racked to a new carboy, sanitized my 6 gal carboy, then racked back and in between hit it with the drill for another 2 min.

I tried the puff test and it still puffed. This is after daily vacuum with my handpump. If I hand pump over the next 2 weeks during clearing you think I will be OK to bottle or will I make bottle bombs or bad wine?