Oh God. I wish I would have read this. My wine kit says in the "tips" section to stir it every other day during primary fermentation, and on the second stage you can continue to do it, but it's optional, so that's what I've been doing, but I will stop doing it. I will just degas when I add the stabilizers, and I like the idea of just letting it age out to degas. 6 months or so is about right? If I'm not stirring it, how can you tell if it is sufficiently degassed? Do you add the stabilizers and then age out, or do you add the stabilizers after it has aged, but before bottling? How long before bottling would you add them in that scenario?