I'm using a recipe from the Winemaker's Recipe Handbook for dry cherry wine and the instructions mention nothing of degassing. This is only my second winemaking effort, the first being a hot pressed Merlot juice which I did not degass. The S.G. of the dry cherry is now at 0.994. Although I already transferred from the fermentation bucket into the carboy last Thursday, July 9 (as instructed by "the recipe"), I'm wondering if I should return the contents to the primary fermentation bucket, stir until much of the CO2 has been removed and then rack back into the carboy (after sanitizing obviously). Also, would it be wise to hit the wine with another dose of potassium metabisulfite when sending it back to the carboy?