> p.s. what I learned on this thread - Pot.Meta is used to stabilize the
> wine not remove CO2...

It's actually a stretch using the term 'stabilize' for sulfite; that
term is usually used when you are talking about keeping a wine from re-
fermenting, especially a sweet wine. Sorbate is usually used in
conjunction with sulfite to stabilize a non dry wine although there
are better ways to do that if you have the money... Many things can
cause instability. Sulfite alone, (at least in normal concentrations)
won't keep a wine from fermenting.

Sulfites are used to prevent premature oxidation and MLF; if the free
SO2 is high enough neither of those will happen until a lot of time
passes and by the time the SO2 is consumed (likely several years)
whatever might have caused instability may have given up the ghost.

Anyway to get back to the thread, the best way to do this would be to
degas by vigorous stirring (after removing some volume; maybe 1.5
liters in a 5 gallon carboy). Then add the sulfite once the stirring
does not bring up more CO2. If you put it in first the stirring will
consume the free SO2 which is actually what protects the wine. The
SO2 will become bound and basically is of no use to you.

Joe