Originally Posted by csacannoneer
i did neither i usually take a pre ferm hydrometer reading but no post as i prefer a very dry wine and i have never degassed any and have really no experience at it what is the easiest way to do it for future reference also one thing i forgot to mention was i aerated with a blow wand the first few days after refiring would that make a significant difference im still kinda green around the edges at this
You can buy a degassing rod from any LHBS. It shouldn't be much and you can attach it to the end of a power drill and degas it before you bottle.
When you take a hydrometer reading and it is constant at a certain point like 1.000 or .996 etc. for a certain time that will tell you that it is done fermenting. If it is still releasing bubbles through the airlock when you know it's done fermenting that is the CO2 as stated by someone above.