Well, you are supposed to degass until you have no more gas! There is a LOT of gas in those kit wines, so it may take quite a while.
I have some Winexpert kit instructions in front of me, so I'll go by those. You need to add the sulfite and sorbate (if using) to it. And then start the degassing process.
Here's what it says in the notes: Vigorous stirring is required during this stage. Without vigorous stirring, gas in the wine will prevent clearing. At each stirring, whip the wine until it stops foaming.
I used to do this by hand, until a friend gave me the wine whip. My procedure used to be to stir until my arm fell off, then do it over and over and over.
After you are done degassing, top up with water to the level you are supposed to, and wait 2 weeks for the wine to clear. After that, you can rack it and either bottle or bulk age it.
Let me know if you have more questions!
(I moved your post here in a new thread because I thought it would get "lost" where it was!)
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