I'm still learning how to make wine from kits. I have a chianti in a carboy
with airlock that I started in October. Whenever I take a little sample it
tastes fizzy. I tried degassing by vigorously stirring the wine a few
months ago, but I suspect that I didn't have the patience or strength to do
it enough.

So recently I rigged up a little vacuum system using a Vacuvin device, some
tubing, bung, and carboy cap. I did that 3 nights ago. It took a bit of
time to master, but now I can apply a fairly good vacuum. Each time I
refresh the vacuum I get a large number of bubbles racing to the surface.
On the one hand I'm really happy because I think this is what I wanted. On
the other hand I'm wondering if this is right. Why is there so much CO2?
Can I be sure that it's CO2? Am I doing something wrong? How many more
days will it take to draw it all out?

Does anyone here have any experience using this degassing method? Is what
I'm seeing normal?

Thanks,
Dave