All wines need degassing, but kits have a specific step incorporated due to the fining agents added after degassing.
It is quite common to bulk age country wines for a minimum of six months, during which time you go thru a serial racking process as the wine clears. You degas when you rack, but your wine should naturally degas as it bulk ages & may be gas free by 6 months. Just remember that CO2 tends to stay in solution below 75F, so if you are going to manually degas via vacuum, wine whip, or sheeting method, it helps to make sure your batch is warm enough.
As far as what to do with your strawberry batch when it reaches FG:
-rack in a month & then rack on an every 60 day basis until the wine is clear & sediment free. Of course if you have gross lees develop before that first racking you need to deal with them. Remember, you are looking for 'read newsprint thru it' clear & lees free for at least 60 days in between rackings as an indicator that approximately 90% of all yeast cells have now been removed. You add k-meta on a quarterly basis once it reaches FG, or use a free SO2 test kit to guide you. If sweetening it up, stabilizing with k-meta and sorbate would be done pretty close to bottling, as it is one of the final steps. If leaving it at its FG, then no sorbate is necessary, just stabilize with k-meta.
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