Stirring small batch wine to eliminate CO2?

I made some nice kit wines last year that I recall had instructions to stir vigorously at some point to get rid of CO2. I can't find the paperwork now.

I'm now making my first batch of wine from my own grapes and the primary ferm went fine and I've racked to secondary and topped off and locked.

The 'jiffy' instructions I found online at http://Winemakermag.com (I think) don't mention any stirring or CO2. --I did punch down the cap on this red batch a couple times a day.

I've made a few kits and can handle *a bit* more complexity. So should
I stir at some point?

I'll also look for that old paperwork to see if anything catches my eye.

I would like to add bentonite to add clarifying at some point as well.

Thanks for any tips! --JP

My guess is that the instructions to stir are based on the assumption that you will be bottling in 4-6 weeks, as per the instructions. I have found that even with stirring, wines that I have bottled quickly sometimes have a bit of CO2 left in them (they are slightly bubby when opened... not noticeable to look at, but I can tell when I drink it), but those that I have left in the carboy for a few months have not.
However, after a few months in the bottle, even the early bottled wines tend to lose evidence of CO2. I'm not sure if it ended up in the air pocket in the bottle.

Even with "light" red GRAPE wines, I have never needed to do anything to eliminate CO2 or clarify them.

Most fruit wines do not need anything either; but peach, apricot and similar fruit wines usualy need fining, in my experience.

You can find instructions for kits (BrewKing at least - http://www.brewking.com/) on their web site in the "Answer Box".

As far as stirring your grape wine to get rid of CO2, you can, but you probably don't need to. With enough aging (i.e. 18 months or so) before bottling, and racking to clarify the CO2 will come out of the wine. The same is also true for fining - you typically don't need to with enough aging.

I agree aging is the best way to get the c02 out of your wine and bulk aging is better for the wine anyway. Adding bentonite is not really a bad idea, I happen to like it especially the speedy bentonite, but for a real full bodied red it takes away too much. If you want to pull out some proteins etc you can use an egg white mixed with water (no bubbles)