Sorry but I couldn't disagree more, every kit i have made instructs you to degas and the article below explains why you should.
Why Should You Degas Wine
To answer all your doubts, let’s start with the first question. And the answer is very simple. You should degas wine because carbon dioxide has a negative impact on the characteristics of your wine.
Carbon dioxide forms in wine, and in all fermented beverages, as a matter of fact, as a natural consequence of the action of the yeasts. If you’ve done homemade beer or cider before getting your hands into winemaking, you probably never worried about carbon dioxide too much, as some bubbles are more than welcome in these drinks. However, things are different in the case of wine, especially if you’re making a still variety.
As far as winemaking is concerned, carbon dioxide actually dissipates by itself with the time, therefore there is no need to degas wine if you are following a traditional winemaking method and are planning to leave your beverage to age in a barrel for a few long months before bottling.
Nevertheless, since most enthusiasts are eager to see their beverage in the bottle as soon as possible,
wine degassing can allow you to bottle the wine even after six weeks from the production.
By now, you might be wondering why wine degassing is important. There are various reasons why you should degas wine if you’re not planning to leave it to mature in a barrel. The most important is because carbon dioxide changes both the flavor and the aroma of the wine, most of the times in a negative way. The only reason why you should want carbon dioxide in your beverage is if you are specifically making a sparkling white or rosé.
However, if your purpose is that of making a still wine, carbon dioxide will not only cause it to be somehow fizzy, but it will also give the wine a metallic and slightly acid taste. Regarding the aroma, it will also suffer and you won’t be able to smell the true bouquet of your wine.
Apart from that, the carbonated effect is highly undesirable in almost all wines, and especially in red wines.
Moreover, the carbon dioxide also prevents the proper clearing of your beverage. This might be less visible and annoying in the case of red wines, but your white will most likely stay blur instead of clear, which is a major mistake.
https://wineturtle.com/degas-wine/
Definitely going in my recipe book!
