For something that should be so simple, I often have problems de-gassing my
wine in the carboys. I currently have 2 whites that were fermented to dryness
at 55 degrees, and for some reason they seem to have a lot of retained CO2. At
a recent racking, however, a couple of weeks after fining with isinglass, and
not seeing any bubbles for 2 weeks, I decided to de-gas using a long agitator
on a drill.

The problem is that the more I agitate, the more of a head that I get...like
beer. The head dissipates over about 5-10 minutes, but if I re-agitate, I get
the head again. Is this retained CO2 or is it just wine that foams?

Lee