Try a vacuum pump. You can buy a small diagphram pump at a hardware store,
and hook up a line to the feremented batch. Many on-premise wineries do it
to avoid having to wait sever weeks for the wine to go flat. If you
subscribe to WineMaker magazine, check out, Pump Up Your Winemaking (Feb,
2004). There's an article in there that describes how to degas your wine,
etc.

NOTE: make sure your wine had been filtered, or fined, or is free of
sediment before dagassing with a vacuum pump. You'll end up with a cloudy
mess that'll stay in there for weeks or months.

Even so, other than letting it go still on its own for a year or two, that's
your alternative.

Jeff


"Dr Paul Dowrick" > wrote in message
...
> Hi Folks
>
> I am thinking of buying the 135 gallon fermenter from www.morebeer.com.
Does
> anyone have any idea how I would degass this volume? I don't think my
whizz
> stick will do it !
>
> Paul