Let's please keep difference of opinion as respectful differences. Beekeepers, just as mazers, can disagree without resorting to snark.
I'll add that I think the degassing questions may have left me behind a bit. Degassing is just as the etymology would indicate: removal of dissolved gasses. Agitation of a fermenting mead cannot introduce oxygen except in an open fermentation as there isn't any in the air: it's been displaced long ago by the voluminous production of CO2. In an open ferment it could be possible, but few modern fermentations of mead are conducted this way and for good reason.
Bees, brews and fun
in Lyons, CO