Just degassed, stabilized, and clarified my cellar craft quartet syrah. they had you rack it into your primary fermenter instead of a carboy, add your chemicals, stir and then rack back into another carboy. I had never done it this way before but by the time I was done it was totally degassed. I checked it by hooking my aspirator pump up to it and going up to 22 inches on the guage. degassing was very easy.