On the flip side, I've had tremendous luck with my bleeder from Harbor Freight. Pulls all sorts of CO2 out. Does require pumping for for an extended time (20 minutes maybe?) to start to hold pressure. What I've found is the lees on the bottom appear to hold a TON of CO2. I had one wine that I pumped over the course of 3 days and still appeared to be pulling CO2. After racking off the lees, it degassed almost immediately.
Since then my process is after fermentation is complete, I rack from the carboy to another, add k-meta, adn fining agents. Let sit for 1+ weeks. When clear rack again if lots of lees and then degass.