Hey guys, first post. I just brewed my first batch in June and have been doing tons of research along the way to figure everything out. But I still have a few questions. I made a 2 gallon batch strawberry & orange melomel, same must but i put it into 2 one gallon jugs. I feel like I've done a pretty good job up to this point with handling fermentation and racking. I just decided today to rack them again. And is usually the case when I get to play with my new hobby I sat down to do more research about mead making and came across something I haven't read at any other point in learning about this. Degassing. I don't know if I just missed this somehow or if it just isn't mentioned very much. How vital is degassing mead? I brewed on June 6th and have now racked twice. After doing a little research on the matter for the past few hours I felt reasonably confident to give my mead a little stir. i sanitized a metal stirring spoon, placed it in the carboy and made sure to stir under the surface for about 3-4 min. But there were little to no bubbles. After I replaced the air locks there has been basically no activity. At this late stage do I even need to degas? Should I just let it hang out with an airlock on it for the next several months? Am I just doing it wrong?