Robie, You say "You should be able to get all the gas out in less than 15 minutes total."- so if I still see rows of tiny bubbles traveling up near the neck of the carboy after say, an hour of intermittent agitation, I can more or less ignore them and treat the wine as sufficiently degassed? (The problem may be that I have been degassing in my basement and that is around 65 degrees this time of year)
Intermittent stirring for an hour may or may not be the same as stirring for 15 minutes straight. You would have to add up the stirs to compare, I guess. However, 15 minutes is nothing more than an estimate, really.
The only real way to determine if the wine is degassed is by tasting it. If you taste and get a fizz on your tongue, it is not degassed. Bubbles? You can put plain water in a wine bottle and shake it, and get bubbles. So, bubbles is not the very best way to guage.
Yes, 65 is too low a temperature to get all the gas out easily. Again, consider what happens when you open a can of coke that is at room temperature, versus opening one that is at 35F.
The best way to degas is with a vacuum pump. Just racking, alone, with a vacuum pump will remove much of the CO2. Hooking the pump's input hose straight to the filled carboy and setting the gauge to 18 to 22 (20 to 22 is better), will really pull the CO2 out.
As a wine maker, one should strive to get to a place where one can purchase a good vacuum pump setup like the allinonepump. I, too, had to wait several years before I felt I could justify a vacuum pump. Now that I have one, I can't imagine working without one; especially for bottling.