YES! That is the way I do it even after having stirred. I've been doing it that way for over a year now and was in fact inspired by the very same video. It is a phase I've added to all my wine making that comes after adding stabilizing and clearing agents.
It takes a lot of hand hand pumping, generally over the course of two days, to get the wine degassed. It helps to have a generous amount of head space, you don't want the wine into the neck of the carboy. After the two days all my kit wines and DB wines have been ready for bulk aging with most of the clearing having been accomplished over the course of the two days of hand pumping.
As it happened I was at my LHBS yesterday and along with picking up other stuff I picked up my second hand pump. First one is showing signs of wearing out from all the use it has gotten (about as dozen or so 6 gal carboys degassed). Cost was something like ten US dollars and change. Don't remember clearly but the bung, bought over a year ago, was probably around 4-5 dollars.
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