Brandon, degassing never "needs" to be done. Degassing only
accelerates the removal of CO2 and allows you to have a drinkable wine
sooner. This procedure does not seem to pose an oxidation risk.
There's a lot of CO2 there to protect the wine. If you are using a
drill, don't become overly enthusiastic. Excess foam can sneak up on
you and you won't be able stop the overflow. The Fizz-X wine
agitating rod is easier to work with than a brush - a luxury, not a
necessity.

Yes Weez, I too have experienced that wonderous wine volcano. I
explain to folks that it's a special treatment reserved for only the
finest of wines.