Degassing issue

[Maffew]

Ok tried to post for the first time and don't think it worked so if this is a duplicate just ignore the other one.

Ok I'm new to wine making but am making this kit as my first one. I have followed the instructions to a T. Everything has went well until this degassing step. Everything read right on the hydrometer according to the instructions and I started the 2 minute degassing step using a whip attached to my dewalt drill. I did it for 2 minutes as they suggested and then checked it by drawing a sample and shaking it with my hand over the vial and then let go and it still had pressure. So I did this like 3 more times and then decided to shake the carboy vigorously by hand which I did by keeping the hole covered while I was shaking. I would stop uncover and gas would escape. I did this about 5 times. I then checked again in the vial and still had pressure. What am I doing wrong? I finally gave up since I had degassed about 15 minutes total. Is this sufficient? This is the kit.
White Zinfandel (Vintner's Reserve)

 

[Insomniac]

Without seeing the instructions it's hard to tell what stage your at. If this is before fermentation then your not degassing, your aerating, though I wouldn't expect much pressure, only a little. If it's mid-ferment then the fermentation will be constantly adding new gasses so you will never get it completely flat. If you are at the end of fermentation then you certainly don't want to be shaking the carboy, you just need to give it time (or stick it under a vacuum if your impatient).

That said, I'm not an expert at this myself so hopefully someone else can come and comment, though posting the instructions would be a big help.

 

[Maffew]

The instructions are at the bottom of my post at the Midwest site in PDF form. It was at the end of secondary fermentation at the clearing step that I did this step.