Yes my question is after racking to secondary and once reaching below 1.000. As in secondary there is very less lees to worry isn't.The carboy in the video is still actively pushing out gas, ,, note foam. The yeast is actively replacing gas which is leaving as foam. soooo the net effect early in a fermentation is zero.
Degassing is usually considered worth the effort after primary is done/ sugar is under 1.000 or better yet 0.996. From a technical point yes rotating a carboy at 0.996 will mix the contents and increase CO2 release. The down side is that it also mixes in lees and as Arne notes if you do too much mixing it could make a wine volcano.
Agree thank you.Haste makes waste and some pretty nasty wine sometimes too.
Start another batch, let that one degass on it's own.
Doesn't cost you anything but time. In wine making we play the long game - one year down the road at least for the best wines. Push it sooner than that and you may end up very disappointed.