Optional Racking

I'm not sure if I do or not. This seemed to have lots more CO2 than the other 2 red kits that I've tried, plus the house temp is around 67, which from what I've read is a little cool to allow for the CO2 to be stirred out in greater amounts. Plus, it was "foamier", if this means anything! A pic here kind of shows that: http://blog.smallkitchencooking.com/2010/03/07/riesling-part-ii-racking.aspx

I would bring up your temperature to about 75 or 24 c To protect your wine through this process I would add 1/8 tsp of kmetta and then stir vigorously. this will get rid of the excess gas. You need to keep your temperature up over 70 or about 20 c to degas you can stir all you want and there will still be gas below these temperatures.

As a follow up, I did stir it up a bit, but to my surprise, no discernible bubbles! I have now bottled it all.

One question as a follow up to your post, I didn't add any extra kmetta (as it also says if I plan on aging longer than 6 months). If I had, and tried the wine at say 4 months, will the kmetta at this stage still cause any odor in the wine? Mainly I ask because I use it to sanitize everything (3 tbs/gallon) and have always wondered if too much of this stays with the wine forever, or goes away with aging.

The k-metta would have protected your wine during the extra degassing procedure. I don't think you oxidized it but you also may have depending on if you created a vortex while doing the stir. No you would not have tasted the extra K-metta.You would have stirred most of the extra off the k-metta would have attached it's self to a oxygen and been taken out of solution by the off gassing effect of the stir.Also the amount i recommended will not have had any taste effect even if left UN stirred.While to be accurate in the amount of free so2 in solution you need to test the amount i recommended was safe.