Generally speaking, the process should be similar to this:
- Near the end of fermentation, move the wine out of the fermenting vessel and into a carboy to complete fermentation
- When fermentation is complete (evidenced by unchanged SG readings three days in a row, below .998), rack off of the gross lees within 2-3 days into another carboy, adding potassium metabisulfite, make sure your carboy is topped off and you have a good airlock in place
- If you intend to degas manually (as opposed to just waiting), do so, you only need to rack when you have a reasonable accumulation of sediment, if you choose to allow the wine to degas naturally, again, just rack when your sediment accumulates.
- Every three months, add sulfite to protect the wine, if you can, it's easier to rack and sulfite at the same time on three month intervals, most wines will degas naturally in 6 - 8 months as long as they are not stored in a colder environment. Always make sure your vessel is topped up and your airlock is properly filled.
If you degas manually, you can degas and sort of combine steps 2 and the first option in 3 at the same time, ie, degas at the same time you rack the wine. It's easier to degas when your vessel isn't filled to the brim.