Like CP asked we need to know the initial SG and what type of yeast you used. It could be still stuck or it could have over taken the yeasts abv tolerence. Also like cp said those are not very good temps for making wine especially for a beginner. Warm it up to 70 deg. or a tad more. Also, did you add any yeast nutrient or energizer to this batch.
As for degassing, this is done once you have stabilized your stable wine. Its is done in many ways, wether it be with a big spoon which is very tiresome and usually doesnt get it all out, by bulk aging for about a year which I also believe doesnt get it all out unless you are splash very vigorously, with a drill mounted mix stirrer which does an OK job but be careful and start out slow or youll end up with the dreaded wine volcano like the picture Ill post below all text. Then we move onto vacuum degassing in which you can use a winesaver vacuum which is designed to pull the air out of a bottle of wine for longer storage before your wine goes bad, then there is a Mityvac Brake bleeder which is designed with a pull lever and gauge to pull air out of your cars brake line. last and best IMO s this is what I know have, an electric vacuum pump which does what the other vacuum tools do but with much less effort and in about 3 minutes. You can also rack your wine with this pump, you can filter with this pump and yu can bottle with this pump. Youll never have to lift a full carboy or demijohn again. Heres a pic of the pump racking my Peach Ice wine below the volcano.
