I'm going to be "that guy" and suggest that fanatical devotion to degassing is unnecessary.
I'm obviously new, and admit my palate isn't as refined as someone who's been at it for a while. However, I degassed my first kit for about five minutes (this was a RJS Grand Cru Int'l Aussie Cab Sav), with the flat end of my long plastic spoon, so I definitely had CO2 left over, and I thought the wine tasted fine after a month. In fact, I thought that the acidity imparted by the CO2 added complexity to the wine that made it drinkable earlier.
That said, I've now bought a drill-mounted degassing tool and will give future batches a good 15 minutes, as per instructions. Absent clear evidence to the contrary, though, I don't think more than that is necessary.