Dave,
1) Will adsorbed CO2 distort the pH value as well, or just the TA?2) Can you (or anyone else) suggest a few methods that home winemakers might use for this procedure.
I saw a few methods described at
Not everyone has a vacuum pump handy, but the "wine whip" sounds promising. Still, we only need to degas the sample that we are using to test the TA/pH, right?
Would the following procedure work? Put the sample in an Erlenmeyer flask or small wine bottle, and seal it with a rubber stopper. Shake the bottle gently. Remove the stopper slowly. Seems like this would get rid of most of the CO2 without any special equipment. Comments?