Ribena Wine De Gassing ?

I'm the first nah nah nah Ok now that that is out of the way let me start by saying for those of you not familiar with it Ribena is a blackcurrant juice concentrate that you are supposed to dilute with water to make a drink. I recently made a Ribena wine to which i have just added my campden tablet and pot sorbate. My question is how much degassing does a wine require before bottling? This is my first attempt at hooch type wine making and so far it seems to have been a lot more successful than my two beer brews lol.

Its a simple receipe and is on lots of vids on youtube but i must credit Dave from whatsbrewinguk with guiding me along and answering all my questions. As a side note he appears a sound bloke and would love to see him here Oh btw the Ribena wine turned out 18.5% abv and its a 4 litre batch.

If anybody has any interest i will stick up the receipe or you could visit my old channel ghostandthedeadman on youtube or better yet subscribe to Dave on whatsbrewinguk on youtube and tell him Greg sent ya

How much degassing you do changes for each wine, degassing is usually done after sometime in the secondary because the wine is agitated so you don't want to stir up the junk on the bottom. It can be done by stirring with a spoon or by a drill with a paddle attached. You keep doing it till the CO2 bubbles are at a minimum. This has to be done carefully as too not add too much oxygen to the wine. In times gone by wine would just be left to sit for a long time and would eventually degas itself.

You should post your youtube video in a thread on here!