Yes, I am leaning the same way as I tasted it before the first racking, and again after the second racking.
The wine is bone dry, and I don't taste the least bit of carbonation. But so many who post on You Tube and on my local wine shop's advice page, place such emphasis on degassing that I was convinced you could not proceed to fining until you had properly completed this task. I even wonder if you could ever completely degas the wine, there may always be a certain amount present in solution. I may take your advice, taste it again to be sure, add the fining agent, and wait to see how long it takes to clear.
Thanks so much for the help.