While I have great respect for Tim V., his comment that 2 minutes is all you need at the suggested 72-75 degrees is just flat wrong in my experience if you follow that with bottling per the instruction schedule. I have a couple batches from last year that 1., I used a wine whip, 2., at full speed 3., in a 75 degree water bath, 4., using forward and reverse for max agitation and the wine is gassy so much now that I have degas it in the bottle before I serve it.
I wish his guidance was true, but he also talks about using his morticians vacuum pump so I wonder how much manual degassing he does now. Using the AllinOne and carboy aging is the solution for me. Maybe others have had better experience following manufacturers instructions for degassing and then bottling a couple weeks later. It's never worked for me.