Background: I have this wine made with second-run pumace (a gift from a fellow BHTer!), a bit of an ongoing experiment/learning experience, as I do not know much about winemaking..
It is now 6 months since start, got racked twice so far with Kmeta addition.
This morning I read a bit about degassing and tried the Vaccu-Vin vaccum method with great success, at least visually... strong gas bubbling out to no end...!!
The question, how much degassing is too much?
You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.