I know - this has been discussed numerous other times. But I'm too lazy, and
too inept with my newsgroup tools, to search archives.

Two questions; 1. how many here feel that degassing is necessary for bulk
aged red wine - versus letting time take remaining CO2 out. 2. What methods
do y'all use for degassing? I really like Jack Keller's suggestion of a
flattend plastic rod in a drill; but interested in other techniques.

I'm still stirring - or simply letting time take care of it. But have some
'05 Merlot that I'd like to bottle earlier than I would usually bottle red
wines.