Stirring using the long handled spoon is one way to go, but I use the drill mounted stirrer that you can buy from several suppliers. As far as degassing is concerned, be sure that the temperature of the wine is in the low 70 degrees F and stir vigorously until you no longer see bubbles forming. Splash racking also helps, which, as the name implies, entails letting the wine splash into the receiving carboy to introduce as much air as possible.
What is the SG reading at present?
What brand and variety of kit do you have?
What do the instructions say regarding the addition of Keiselsol and Chitosan?
Normally the order is to ferment to dry (i.e. SG 0.995 or so), de-gas comletely, add K-meta, add first the Kieselsol and then the Chitosan, stirring both in very well. Lastly, add the K-sorbate and stir. These instructions vary slightly from one manufacturer to another, so check what came with your kit. If there are no instructions, these will work fine.
Also, if you are handy and have access to a power drill, you can fashion a stirrer from a heavy, steel wire (e.g. from a heavy, unpainted coat hanger) that will work in a power drill. Bend the wire in the shape of a question mark (?) using the profile of the carboy as a model and insert the straight end into the drill and the curved end into the carboy. I did this an it works very well. I have a variable speed drill and start slowly, keeping the wire away from the wall of the carboy as much as possible. It really whips the wine and de-gasses very well.