Well I read it is drinkable immediately.
Unfortunately, there may be a large gap between "drinkable" and "good". Most wines are drinkable immediately after bottling, even if on a 4 week kit schedule. Most of those get better after aging for a period of 1 to 36 months, depending on the wine.
DB is a very light wine, so it ages faster than most "regular" wines, and FAR faster than something like a heavy red. If I made DB, I'd probably bottle at 4 months, and know that after allowing a couple of weeks to get over any bottle shock, the wine was probably good. However, folks bottle DB at 4 weeks and are happy, so there is a large margin for personal decision. For your next one, bulk age an additional month and see if you like the results better.
So you are saying stabilize and clear, wait 3 weeks, then rack and backsweeten, leaving it in the carboy for 3 months? Only bummer about that is it uses up my equipment, but if that's the best way... I'll do it.
Actually no. I realize my response makes it sound that way. I was illustrating a point, and obviously badly.
My current process for small batches (19-23 liters) is to ferment for 1 to 2 weeks, depending on the wine. When the SG hits 1.010 I give it a final stir and seal the fermenter until Day 14, at which point I rack. This allows fermentation to complete, and the gross less (fruit solids) drops within 24-72 hours after fermentation completes.
The lees that drops after that is fine lees (yeast hulls), and I'll rack again in 2 to 3 weeks. This is true regardless if I use fining agents or not.
After that I bulk age. Whites, light reds, and country wines will be bottled at the 4 to 6 month mark. Heavier reds and heavy whites (e.g., Chardonnay at the 6 to 12+ month mark.
Please note that the above is not set in stone -- things will vary my schedule, including real life. Also, there are other choices (such as what kit instructions say (varies by vendor), the 1-3-3 Rule, and other ideas presented here. All work -- you can experiment and decide what works for you. And once you decide? It's not set in stone -- if you find an idea you like better, try it.
Does anyone else do this? Many people have said that we should backsweeten and then wait a few weeks to bottle. Since I usually bulk age for at least 6 months, that plus stabilization would make refermentation very unlikely. Maybe bottling the same day is fine. It helps to simplify the process.
In the past I've backsweetened and bottled within the session, and I've never had a problem with refermentation, nor with new sediment dropping in the bottle. Note that I keep my sorbate relatively fresh and stir well to ensure the sorbate and the sugar are well distributed.