I'm in the middle of making my first two batches of wine using a couple of
Ken Ridge kits - Piesporter & Australian Shiraz. The instructions call for
adding Potassium Metabisulphite to remove residual carbon dioxide gas. It
also mentions "shaking & stirring the carboy". My question: is the Potassium
Metabisulphite really necessary or could the carbon dioxide be removed by
vigorous stirring and shaking?

TIA

John