I'd like to add my two cents here by saying that the reason why it took me so long to attempt my first wine was the intimidating factor of all these gadgets and tools that seemed to be required to do the job RIGHT.
I have already spent a good chunk of change on winemaking tools & accessories and I STILL feel like a few things are missing.
I think it is good to divide tools & gear into two categories:
Beginner Friendly, Simple yet Effective, Low Cost Option = Gets the job done but might be laborious and time consuming
Nice to have, Middle to high cost option = Zero hassle, job done in no time, little labor involved
So, as of right now, I am with Bernard on this. If degassing can be handled naturally and without little involvement... I might as well go this route, especially as a beginner and maybe I don't have the gear I need anyway. Might as well move on to another batch and keep busy, wait until the other one is ready
Side note: I've been degassing my one gallon batch with a long handled spoon (handle portion in the wine) with lots of vigorous mixing. Seems to have worked well (some overflowing though, yes) for what I needed. I also have a super long mixing spoon for when I want to give a 5 gallon batch a go. This is recommended in Terry Garey's Wine making book. But I see there are numerous ways to approach this task.
Time and patience are powerful de-gassers. If you really find that you need to de-gas it may be that you are trying to bottle too soon. So perhaps the most effective degasser is another carboy - to allow you to ferment a new batch while you bulk age the previous one a few months longer...