i'm thinking also if you want it possibly done a little sooner, and more drinkable, maybe also make it as a lower alcohol wine, maybe say 8-10% alcohol, with a starting gravity somewhere around, say 1.065 to 1.080....this way it may not quite have as much of that young alcoholic "bite", but unfortunately won't have that more well rounded, smoother, blended flavor of fruit and alcohol that develops with some aging, kind of like when you have a spaghetti sauce that sits overnight....it might taste good on day 1, but once those flavors all meld together, then it tastes better....i don't necessarily know what you tastes are when it comes to dry vs. sweet, but when trying to make a wine more drinkable that early, i feel that a little backsweetening would help you greatly....also, when it comes to clearing, and being on such a tight time schedule, i would suggest using super-kleer as your clearing agent of choice....if mixed in the proper order, you should see that baby clear in just a few days....also, another thing you might be able to purchase to make the wine drinkable sooner, but i wouldn't advise using it unless on the timetable you are on, is picking up a package of an item called "super smoother"...it's a 2 part package, much like super-kleer, but of liquid oak essesnce and glycerin...i would use it sparingly though as if i'm not mistaken, the whole package is meant for a 5-6 gallon batch, whereas you are only making 1 gallon....i hope this info helps yoy out a bit, but as has been previously mentioned, there is no substitute for time....these suggestions should at least though help make this extremely young wine, somewhat pleasurable....good luck...
