I'm really opposed to manual degassing of non-kit wines. Even if you get all the CO2 out of it in a few weeks after the fermentation, the wine is not stable enough to be sweetened, sorbated, and bottled. It's important to allow the wine to clear and age up some. Every now and then, people run up against the case of the wine being clear, but then becomes cloudy again when sweetening, refrigerating, etc.
Well, the truth is that the wine wasn't REALLY clear. Proteins and such can setttle out creating haze and sediment. On a white wine, it's possible that it will be clear, and all the CO2 out of it in 6 months. But I think that's even a little early. We like to wait 9 months to bottle a white--just to be sure it's clear, all the CO2 is gone, and that it's flavor is up to where it should be. Reds--earliest is 9 months to 1 year. Many complex reds are better when waiting 2-3 years before opening the first bottle.
What I'm trying to say is--why are you so intent on manually degassing when the wine needs more stabilization and clearing? And in the time you wait for the flavor to come up, and the wine to clear--it will be naturally degassed on its own. I mean--are you THAT impatient to drink it? And it won't be that good anyway----flavors on young wines are very weak.
Degassing the way you describe is essentially whipping air into the wine and the result will be oxidation. I just disagree with the manipulation of young wines when they should be left alone to clear and stabilize by themselves.