Degassing a Barolo

[guscampag]

I am trying to degas a Barolo kit. Has been in secondary about a month and is ready to stabilize. I have degassed many kits in the past and I always see everybody say to stir or shake until "No Bubbles Appear". Is this really possible. I really have never gotten to the point where "No Bubbles Appear" if I continue to shake or stir (or use the drill attachment). I always have just stirred it for a reasonable length of time and finally just gave up and stabilized.
I just wondered if the "No Bubbles Appear" is a REAL thing or what.
I am on Day 2 of this one and am shaking every once in a while and I even brought it upstairs to the room with the woodstove. I'll try another day or so and then I'll probably stabilize like usual.
Thanks for your insights into this.

 

[WIP]

Try warming it up. That is how we do it at the winery. get it higher than 75 degrees and let it stand at that temp for a few days if possible.