I'm wondering if degassing and removing the suspended CO2 (a part of, and a percentage of the wine) changes the totals for ABV% as it applies to yeast tolerance. It seems that by degassing you would inherently increase the existing ABV% because there is less total parts then when you started off before degassing. Even if 1% of the mead/wine is CO2, and it's released through degassing, that would mean the ABV would increase.
On the flip side, by removing one of the two toxins(ethel alcohol & CO2)from the yeast, does this give them more room and less stress to ferment further? Since CO2 is toxic to yeast, does it inhibit the yeast's ability to fully ferment the larger amount of sugars in wine/mead?