Does it look normal? I would say, yes. Normal and gassy.
Wine will clear and degas on its own, given enough time. When we try to expedite the process, there are a few things we can do to minimize potentially harmful side effects and speed up the degassing timeline a bit.
The first thing we often do is manually agitate the wine. This is most effectively done with a drill-mounted stirring device. The effectiveness is also enhanced by having the wine warm. Stirring too much can potentially oxidize the wine, so a certain amount of judgment is required on how much is enough. Warming the wine means less stirring and less time will be needed during thus step. While keeping the wine warm over time might speed up the natural loss of CO2, I'm not sure there are many other benefits, and the wine might be harmed, as most advocate much cooler temps for long term wine storage. So the warming is fine for the short period of time for stirring, but I would let it cool back to the recommended range in the instructions after that.
The second thing that can be done is to place the wine under a vacuum. I use the AIO pump for racking and bottling. I do not otherwise place my wine under vacuum. Prior to purchasing the AIO, I tried placing the wine under vacuum with a brake bleeder. I think this was marginally helpful, but labor intensive.
Really, the best thing is time. Bulk aging in a topped up carboy, making periodic KMeta additions, as needed. Don't be in a rush to bottle. The only degassing that will happen once wine is bottled is if the cork blows...
If wine is slightly gassy in the bottle, you can decant it for a while prior to drinking it. That will help. You can also use a vacuvin on the remaining wine in the bottle. Seeing bubbles with a vacuvin is telling.
I bottled a fair amount of gassy wine by following kit instructions closely. They give us the earliest time a wine can potentially be bottled, not necessarily the best time to bottle.
