Still in newbie-land. I have 4-5 containers of various fruit and mazer mead going at this time. All are in their secondary fermenters getting close to clearing and bottling. However, as I read through all the posts, I constantly see references to degassing the wine. But this step is not in my recipes. I have never made wine from grapes, only fruit or honey. 1. what is it and how do you de-gas? (be polite, now boys!) 2. does my fruit wine need to be de-gassed? 3. Best time to do it? 4. am I spelling it right?