Originally Posted by novalou
You have CO2 still dissolved in your wine. Stir for a few minutes and it will release the gas.
Rack into a bucket to perform this task.
I'd degas it in a carboy, to avoid oxygen getting in while you're degassing. Stir vigorously with a long handled sanitized spoon. If you don't have a spoon that will fit, you can use a dowel, or anything like that that can be sanitized. Homebrew stores sell degassing tools that fit in your electric drill, which is very labor saving!
I'd try to get it pretty warm- as high as 78 degrees or so if you can. Warmer wine releases co2 better.
You can add some sulfite to the wine, to help prevent oxidation, when you degas. 1 campden tablet crushed and dissolved per gallon of wine.
After degassing, let it sit for a while. Then stabilize with the sorbate.