okay. temp should be between 75*-80* F for best degasing results. you can move the carboy to a warmer room or apply some sort of direct heat via a device like a brew-belt®*or Fermwrap® heater.
I will assume that secondary ferment has completed, you've added your clarifiers and stabliziers and k-meta, and racked off any remaining sediment so that this wine is essentially complete as far as the instructions go with no more steps left.
the dill-mounted attachments take some practice to learn the method and routine that works best for you and your situation, but in general, it usually takes longer to fully degas than you think it will. when i used a fizz-x on a drill i would use it for 10-20min twice a day for 3 or 4 days in a row, creating short bursts of action that would erupt a small amount of carbonation each time. think of how long it takes a bottle of coke to go flat.... it usually does not happen right away. but it will happen quicker if the coke is warm.
during this process you still want to minimize O2 exposure so keep it air-locked between degasing sessions and try not to create a big vortex in the carboy (like a tornado) that sucks are into the wine.
eventually the wine will be pretty flat, if you put a sample in a small bottle, cover with your thumb and shake, you may get bubbles from the agitation but you won't see that carbonation or hear a fizz or pop when you release your thumb. if you shake a corked commercial bottle of wine you'll see some bubbles so you might want to do that just so you know what that looks like and that it's not carbonation.
now keep in mind that this physical abuse of the wine by degassing is going to stress it out a bit and if you bottle now, its gonna need to sit a good long while to recover... at least 3months probably and thats just to recover from the shock... the WV chilean merlot would probably benefit from an additional 9 months of aging too.
what you could do as an alternative is give it a bit of degassing now in the carboy after you've warmed the wine up a little more than 72* and see if that has a noticeable impact on driving off CO2. and then airlocking the carboy and putting it away to bulk age for several months. common consensus and standard protocol seems to be to add 1/4tsp of k-meta per 6 gallons every 3 months or so, but if you have a way to test for SO2, that is always the better way to go than by some arbitrary calendar schedule.
i would suggest reading both of these articles.
Winemaker Mag - Make your kit wine shine
Winemaker Mag - Make your kit wine shine - redux