This is a seemingly straight forward question I get asked quite often. The answer, however, depends a lot on your wine making methods and what tools you use to degas.
I recommend degassing a wine only once. It’s a lot of work, especially if you use the agitation method (with a drill attachment), 
and there’s really no reason to degas in the middle of fermentation as you’ll only wind up with more suspended carbon dioxide anyway. Degassing through agitation can introduce oxygen into your wine so it’s best to keep that to a minimum.
Continue reading “When and How Often Should I Degas My Wine?”